Equipment
Ingredients
Vegetables
- 600 g waxy baby potatoes, halved or quartered depending on size
- 4 scallions, thinly sliced
- 15 g fresh mint, roughly chopped
Dressing
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 5 g dijon mustard
- 2 g red chile flakes
- 15 g kosher salt
- 3 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the halved potatoes in a large pot and cover with cold water. Add 15g of kosher salt. Bring to a boil over high heat (100°C/212°F), then reduce the heat to maintain a simmer. Cook until the potatoes are completely tender when pierced with a fork, which should take about 12 to 15 minutes.
Drain the potatoes thoroughly in a colander. Let them sit at room temperature for 5 minutes to allow the excess steam to evaporate, ensuring the vinaigrette will cling to the surface rather than becoming watered down.
In a large mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, 3g of kosher salt, black pepper, and red chile flakes until the dressing is temporarily emulsified.
Add the hot, drained potatoes directly to the bowl with the vinaigrette. Toss gently to coat them completely. Allowing the potatoes to sit in the dressing while they cool will help them absorb the flavors deeply. Rest for about 15 minutes until cooled to room temperature.
Once the potatoes are completely cool, gently fold in the sliced scallions and chopped fresh mint. Taste the salad and adjust the seasoning with additional salt, black pepper, or a splash of vinegar if needed before serving.
Chef's Notes
- Tossing the potatoes with the acidic vinaigrette while they are still steaming hot allows the starch cells to expand and absorb the flavors far more deeply than if dressed cold.
- Patience is crucial when cooling the potatoes. Adding delicate herbs like fresh mint to a hot environment will instantly bruise them, turning the leaves black and destroying their bright, aromatic qualities.
- Always start potatoes in cold water rather than dropping them into boiling water. This ensures the potatoes cook evenly from edge to center, preventing the outside from turning to mush before the inside is tender.
Storage
Refrigerator: 1 day — Best eaten the day it is made to maintain the bright flavor and color of the fresh mint, which will darken and wilt overnight.
