Peruvian Potato Salad

Today I went to a free vegetarian cooking class at Whole Foods in West Los Angeles. The chef cooked 3 dishes and I am going to share one with you tonight. This was a wonderfully flavored potato salad that truly stood out as such a unique potato salad. Most Most potato salads have a relatively predictable flavor profile, but this one was a symphony in my mouth! Below is the "loose" recipe, as the chef didn't share with us exact measurements.

2 lbs purple potatoes (boiled and quartered)
French green beans (blanched and shocked in cold water)
Flat leaf parsley (roughly chopped)
Fresh dill (roughly chopped)
Fresh tarragon (roughly chopped)
White truffle oil (drizzled)
Maple syrup (or agave nectar)
Juice of a Lemon
Honey mustard (a couple tablespoons)
Olive oil

In a bowl combine the green beans, the fresh herbs, the truffle oil, maple syrup, lemon, honey mustard, and olive oil. Toss all together and then fold in the potatoes.


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