Midsummer Potato Salad
This vibrant yellow beet and potato salad is a lovely twist on a Scandinavian classic. A bright and punchy vinaigrette stands in place of the more classic mayonnaise-based dressing, making this salad perfect for an alfresco meal under the summer sun. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 6
1½ lbs (680 g) yellow potatoes
1¼ lbs (560 g) golden beets (about 6 medium beets), divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) kosher salt, divided
1 cup (250 ml) water
½ tsp (2.5 ml) crushed fennel seeds
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
½ tsp (2.5 ml) freshly ground black pepper
1 small shallot, finely diced
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
1 tbsp (15 ml) chopped fresh chives
3 or 4 radishes, thinly sliced into rounds
Instructions
- Preheat oven to 425 F (220 C). |Place potatoes and all but 1 beet into a 9 × 13-in (3.5 L) baking dish. Toss with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) salt. Add water to bottom of baking dish, then cover with foil or a lid. Transfer to oven and bake until potatoes and beets are easily pierced with a fork, 1½ to 2 hours depending on size of potatoes and beets. Remove from oven and set baking dish aside, uncovered, to let cool until you can handle vegetables, about 30 minutes.
- Meanwhile, place fennel seeds in a small frying pan and set over medium heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and crush lightly. Place fennel seeds in a medium bowl and add remaining 3 tbsp (45 ml) olive oil and ½ tsp (2.5 ml) salt, vinegar, Dijon, pepper and shallots. Whisk until well combined. Set aside. |Using a mandoline or very sharp knife, very thinly slice remaining raw beet into rounds. Cut rounds in half and set aside.
- Peel cooked beets and discard skins. Slice or chop cooked beets and potatoes into bite-sized pieces. Transfer to a large serving bowl along with shaved raw beets, dressing, dill, chives and radishes. Gently toss to combine. Garnish with more dill, if desired. Serve at room temperature or cold.