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Fingerling Summer Herb Salad

Though Summer may be winding down in most parts of the County, its still in full swing here in LA. So, bright and verdant Summer salads are still all that I am craving.

One Summer salad that has always offended me slightly is the potato salad.

I don't know who decided that a Summer potato salad needed to be drenched in mayo and paired with hard-boiled eggs but I have some serious questions on their decision making skills. Still nonetheless, the term "potato salad" typically has one thinking of over-boiled, soggy potatoes and condiment who's name makes me shiver. It certainly doesn't conjure up an image of health food.

But this isn't your Grandma's potato salad and I promise you won't find mayo anywhere in the vicinity of the dish.

This herby, fingerling potato version is an elevated take on the average potato salad. One that is light, lemony and verdant and is more closely related to a nicoise salad than that old BBQ side dish that's begging to be put out of its misery.

The secret to this salad is really in the dressing (do I always say that?). The pairing of the Dijon and shallot really make the dill and parsley come alive and the olives add a nice briny layer.

Its incredible.


Fingerling Summer Herb Salad

(Serves 1-2)

1 Cup Swiss Chard (roughly chopped)

10-12 Fingerling Potatoes (cut in half)

1 Cup Fresh Corn (char-grilled)

1/4 Cup Kalamata Olives (roughly chopped)

3 Tbsp Fresh Parsley (chopped)

2 Tbsp Fresh Dill (chopped)

Lemon Juice

Fresh Cracked Pepper

Dijon Shallot Dressing

1 Large Shallot (finely minced)

1/2 Lemon (Juiced)

2 Tbsp Dijon Mustard

5 Tbsp Champagne Vinegar

8 Tbsp Avocado Oil

For the Dressing:

Mix the minced shallot and lemon juice in a small bowl, stirring well to let the flavors meld. Next, pour into a large container with a lid and add the remaining ingredients. Shake vigorously to blend.

(this is actually best made a day in advance so the flavors have a chance to come together in the refrigerator).

For the Salad

Bring a large pot of salted water to a boil. Add in potatoes and cook until fork tender. Strain and set aside to cool.

In a large bowl add the swiss chard and the potatoes and squeeze a little fresh lemon juice over the top. Next, add in the corn, olives, dill and parsley. Top with fresh cracked pepper and 2-3 Tbsp (or more to you're liking) of the Dijon Shallot Dressing.

Toss to mix.

Serve along side your favorite grilled fish, a crusty baguette or eat all on its own.

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