Equipment
Ingredients
Potatoes
- 750 g baby yukon gold potatoes, scrubbed clean, unpeeled
- 15 g kosher salt
Meyer Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml meyer lemon juice, freshly squeezed
- 3 g meyer lemon zest, finely grated
- 15 g dijon mustard
- 1 garlic, minced or grated
- 3 g fine sea salt
- 1 g black pepper, freshly cracked
Fresh Herbs
- 5 g fresh flat-leaf parsley, finely chopped
- 5 g fresh chives, thinly sliced
- 5 g fresh dill, finely chopped
Nutrition (per serving)
Method
Place the potatoes in a large pot and cover with cold water by about 2 inches. Add the kosher salt. Bring to a boil over high heat, reaching 100 degrees Celsius (212 degrees Fahrenheit). Reduce the heat to medium and simmer until the potatoes are easily pierced with a fork or knife, about 15 to 20 minutes.
While the potatoes are simmering, prepare the vinaigrette. In a large mixing bowl, whisk together the extra virgin olive oil, Meyer lemon juice, Meyer lemon zest, Dijon mustard, minced garlic, sea salt, and black pepper until completely emulsified.
Once tender, drain the potatoes in a colander. Let them sit in the hot colander for 2 to 3 minutes to allow excess surface moisture to evaporate. This ensures the dressing will cling to the potatoes rather than watering down.
Transfer the hot, dry potatoes into the large mixing bowl with the vinaigrette. Using a potato masher or the back of a sturdy fork, gently press down on each potato just enough to split the skins and flatten them slightly. Do not mash them completely.
Add the chopped parsley, chives, and dill to the bowl. Gently fold the crushed potatoes, vinaigrette, and fresh herbs together until every piece is coated. Taste and adjust seasoning with additional salt or cracked pepper if needed. Serve warm or at room temperature.
Chef's Notes
- Dressing potatoes while they are steaming hot is a classic culinary technique. The warm starch acts like a sponge, drawing the vinaigrette deep into the potato rather than just coating the exterior.
- Meyer lemons are a cross between a regular lemon and a mandarin orange. They are sweeter, more floral, and less acidic than standard lemons, which is why this vinaigrette can rely heavily on the juice without becoming overly puckering.
- Allowing the potatoes to steam dry in the colander is crucial. Water is the enemy of a good emulsion; any residual boiling water will cause your vinaigrette to break and slide off the potatoes.
- You can customize the herb blend based on what you are serving this alongside. Tarragon pairs beautifully if serving with roast chicken, while cilantro and a dash of cumin can pivot the flavor profile entirely.
Storage
Refrigerator: 3 days — Store in an airtight container. The herbs will lose some of their bright green color over time.
Reheating: Gently warm in a skillet over medium-low heat with a splash of olive oil, or microwave in 30-second bursts. Can also be served at room temperature.
