Parsley Archives

Garlicky Eggplant

Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor. Eggplants reach their prime in late summer, making this the perfect time to enjoy their rich taste. The addition of garlic infuses the dish with a robust, aromatic quality that enhances the natural flavor of the eggplant. This versatile dish can be served as a side, incorporated into pasta, or even used as a topping for bruschetta, making it a delicious and flexible option for seasonal cooking.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Garlicky Eggplant

Vetri Community Partnership

Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor.

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Prep Time 5

Cook Time 10

Course Side Dish

Servings 4

Ingredients

1.5 lb eggplant cut into bite-sized pieces
3 Tbsp olive oil
3 cloves garlic grated or finely minced
1/2 tsp dried oregano
Salt and black pepper to taste
Pinch red pepper flakes
1.5 Tbsp lemon juice or white wine vinegar
1/4 cup parsley roughly chopped

Instructions

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant, preferable cut-side down.
Cook, stirring occasionally, until golden brown and soft. (If there isn't enough room in your skillet for one even layer, work in batches.)
Once the eggplant is softened, add the garlic, dried oregano, red pepper flakes, salt and pepper. Toss to combine and cook for 1-2 minutes or until garlic is aromatic and just starting to brown.
Turn off the heat and add in the lemon juice or vinegar. Garnish with the chopped parsley. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Zucchini-Lentil Fritters with Lemony Yogurt

Photo of vegetable pancake from Max Griss from Unsplash

Savor the zest of our zucchini-lentil fritters paired with lemony yogurt, a burst of flavors in each bite. Crisp on the outside and tender within, these fritters combine zucchini and lentils to perfection. Topped with refreshing lemony yogurt, they make a satisfying meal or appetizer that’s both wholesome and delicious.

Zucchini-Lentil Fritters with Lemony Yogurt

Sohla El-Waylly

Savor the crispy perfection of Zucchini Lentil Fritters paired with a zesty Lemony Yogurt dip, where wholesome lentils and shredded zucchini are transformed into golden patties bursting with flavor. This delightful dish offers a satisfying crunch and a burst of freshness, making it a delightful addition to any meal or gathering.

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Course Appetizer

Servings 4 servings

Ingredients

Lemony Yogurt

3/4 cup whole-milk yogurt
2 Tbsp fresh lemon juice
1/2 tsp sugar
Kosher salt

Fritters

1 cup red lentils (masoor dal)
1 medium zucchini about 5 oz
1/2 medium onion thinly sliced
1.75 tsp kosher salt divided, plus more
1/2 tsp Kashmiri chile powder or 1/4 tsp cayenne pepper
1/4 tsp ground turmeric
1 cup parsley leaves with tender stems
1 Tbsp finely grated lemon zest
1 cup ghee or vegetable soil

Instructions

Prepare the yogurt. Whisk together yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
Rinse lentils, then soak in 2 cups of water at room temperature at least 1 hour and up to 12 hours (soaking lentils makes them tender and a lot easier to blend).
Meanwhile, trim ends from zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry).
Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp liquid has released into bowl, 30 minutes to 2 hours. Gently pay dry with paper towels to remove any excess moisture.
Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 tsp salt. Pulse, scraping bowl sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to pan sizzles and sputters.
Using a large spoon, scoop out about 1/4 cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat for 3 more fritters. Fry until deep golden brown on the first side, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown underneath, about 3 minutes.
Transfer fritters to prepared rack to drain; season with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
Transfer fritters to a platter and serve with lemony yogurt alongside.

Notes

Note: Yogurt can be made 1 day ahead. Cover and chill.

This recipe is by Sohla El-Waylly for Bon Appetit.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Leeks Vinaigrette

Photo of harvested and trimmed leeks from Lucy May from Unsplash

Enjoy the simplicity of our leeks vinaigrette, a dish that celebrates fresh flavors in every bite. Tender leeks are lightly cooked and dressed in a tangy vinaigrette, creating a delightful balance of sweetness and acidity. Perfect as a refreshing side or a light appetizer, it’s a culinary delight that’s both satisfying and invigorating.

Leeks VInaigrette

Cooks Illustrated

Enjoy the simplicity of Leeks Vinaigrette, where tender leeks are gently poached and dressed in a tangy vinaigrette, creating a refreshing and elegant dish. This classic French recipe highlights the delicate sweetness of leeks, balanced perfectly with the bright acidity of the vinaigrette, making it a perfect addition to any meal.

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Total Time 1 15

Course Side Dish

Servings 4

Ingredients

3 leeks (1-1.5" diameter, with 8-9" of white and light green parts) white and light green parts only
Table salt for simmering leeks
2 tsp + 3 Tbsp extra-virgin olive oil divided
3/4 cup fresh bread crumbs
2 Tbsp finely grated Parmesan cheese
2 Tbsp finely chopped fresh parsley divided
1/4 tsp pepper
1.5 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 garlic clove minced to paste

Instructions

Trim roots from leeks, leaving base intact so layers stay together. Starting 1 inch above base, halve leeks lengthwise (they'll still be joined at base). Rinse thoroughly between layers to remove any dirt. Tie halves of each leeks together with kitchen twine about 2" from top.
Bring 3 quarts of water to boil in Dutch oven. Add leeks and 3 Tbsp salt and return to boil. Adjust heat to maintain simmer. Cover and cook until area just above base can be pierced easily with paring knife, 15-20 minutes.
Using tongs, grasp 1 leek close to base and hold vertically over pot to drain briefly. Transfer to paper towel-lined plate and repeat with remaining leeks. Let sit until cool enough to handle, about 10 minutes. While leeks cool, make crumbs and vinaigrette.
Heat 2 Tbsp oil in 8" non-stick skillet over medium heat until shimmering. Add bread crumbs and cook over medium heat, stirring frequently, until deep golden brown, 4-5 minutes. Off heat, sprinkle with Parmesan and let sit until crumbs are just warm, about 5 minutes. Add 1 Tbsp parsley and pepper and stir, breaking up any clumps.
Whisk vinegar, mustard, 1 Tbsp water, and garlic together in small bowl until combined. Whisking constantly, drizzle in remaining 3 Tbsp oil. Whisk remaining 1 Tbsp parsley.
Squeeze leeks over sink to remove excess water. Remove twine and finish cutting leeks in half lengthwise. Cut each half crosswise into thirds (do not remove bases or leeks; they're delicious). Spread half of vinaigrette over bottom of serving platter. Arrange leeks on platter, cut side up, opening layers slightly. Drizzle evenly with remaining vinaigrette. Sprinkle with breadcrumb mixture and serve.

Notes

Note: Dressed leeks can be covered loosely and stored at room temperature for up to 3 hours.

This recipe was published in Cooks Illustrated.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach, Leek, and Goat Cheese Quiche

Photo of quiche with spinach from David Townsend from Unsplash

Savor the irresistible flavors of our spinach, leek, and goat cheese quiche, a delightful fusion of savory ingredients. Tender spinach and aromatic leeks are perfectly complemented by creamy goat cheese, nestled in a buttery, flaky crust. With each bite, experience the harmonious blend of earthy greens and tangy cheese, creating a taste sensation that’s both comforting and indulgent. Whether enjoyed for brunch, lunch, or dinner, our quiche is sure to impress with its rich flavors and satisfying textures, making it a favorite for any occasion.

Spinach, Leek, and Goat Cheese Quiche with Olive Oil Crust

Ellie Krieger

Savor the harmonious blend of flavors in a Spinach, Leek, and Goat Cheese Quiche nestled within an Olive Oil Crust, where delicate spinach and caramelized leeks mingle with creamy goat cheese in every bite. This indulgent yet wholesome dish offers a delightful medley of savory goodness, making it a standout addition to any brunch or dinner table.

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Course Breakfast

Servings 6 servings

Ingredients

Crust

2/3 cup whole-grain pastry flour, or 1/3 cup each all-purpose flour and regular whole-wheat flour 80 grams total
1/2 cup all-purpose flour 62 grams
1/4 tsp kosher salt
1/3 cup olive oil, plus 1 Tbsp for brushing 80 ml
2 Tbsp cold low-fat milk (1%)

Filling

1 Tbsp olive oil
1 large leek white and green parts only (about 1 cup)
3 cups loosely packed fresh spinach leaves, coarsely chopped 2 oz or 60 grams
1/3 cup fresh flat-leaf parsley leaves, chopped 20 grams
1/2 tsp kosher salt divided
3 oz soft goat cheese, at room temperature 90 grams
1 cup low-fat milk (1%), divided 240 ml
3 large eggs
1/4 tsp freshly ground black pepper

Instructions

Crust

Position the baking rack in the middle of the oven and preheat to 400°F.
In a medium bowl, whisk together the pastry flour, all-purpose flour, and salt. In a small bowl or spouted pitcher, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly.
Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 tsp oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.
Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, tip it with pie weights, raw rice, or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden.
Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350°F.

Filling

In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1-2 minutes. Stir in the parsley and 1/4 tsp of the salt, then remove from the heat and let cool completely.
In a large bowl, whisk together the goat cheese and 1/2 cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 tsp of salt and the pepper.
Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake 45-55 minutes, until just set. Let cool for 5 minutes before slicing and serving

Notes

This recipe was published by Ellie Krieger in the Washington Post.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach and Feta Borek

Photo of baked dish being pulled from oven

Experience the savory delight of our spinach and feta borek, a timeless Mediterranean treat. Layers of delicate phyllo pastry encase a flavorful filling of spinach and creamy feta cheese, creating a harmonious blend of textures and tastes. With each bite, savor the richness of the cheese and the earthy freshness of the spinach, making this dish a true delight for the senses. Whether enjoyed as a hearty appetizer or a satisfying main course, our borek is sure to transport you to the sun-kissed shores of the Mediterranean with its delicious flavors.

Spinach and Feta Borek

David Tanis

Indulge in the savory delight of spinach and feta borek, a traditional Turkish pastry featuring layers of flaky phyllo dough filled with a sumptuous blend of spinach, tangy feta cheese, and fragrant herbs, perfect for adding a Mediterranean twist to your springtime gatherings. This crispy, golden pastry offers a delightful fusion of flavors and textures, making it a deliciously satisfying addition to any seasonal spread.

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Prep Time 15

Cook Time 30

Course Side Dish

Servings 8 servings

Ingredients

1 lb baby spinach or other cooking greens sliced into 1/2" ribbons
1 cup chopped parsley (from 1 small bunch)
1 cup chopped fresh dill (from 1 small bunch)
6 scallions, thinly sliced (about 3/4 cup)
1 tsp dried oregano
4 eggs beaten
Kosher salt and black pepper
1/2 tsp Maras pepper or regular red pepper flakes
8 oz crumbled feta (about 2 cups)
4 oz grated Manchego or other sheep's milk cheese (1 cup)
1/2 cup extra-virgin olive oil plus more as needed
6 sheets phyllo dough

Instructions

Heat oven to 350° F. Make the filling: in a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
Brush a 10-inch pie plate or skillet lightly with olive oil. (You can also use a 9x13" pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
Fold the ends of the phyllo back over the top and towards the center of the borek, and brush with oil. With the palm of your hand, press down on the top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

Notes

This recipe was originally published by David Tanis for the NYT cooking blog.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Minty Pea Soup

Photo of soup from Megan Bucknall from Unsplash

Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.

Minty Pea Soup

Bon Appetit

Elevate your springtime menu with a refreshing Minty Pea Soup, a vibrant blend of tender peas and fresh mint, delicately seasoned to perfection. This light and flavorful soup offers a burst of green goodness, perfect for welcoming the season's bounty with every spoonful.

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Course Soup

Ingredients

3 Tbsp unsalted butter
1 medium onion chopped
4 cups low-sodium vegetable broth divided
6 cups shelled fresh peas (from about 6 lb pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt and freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 Tbsp heavy cream or water
Chopped fresh chives for serving

Instructions

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned. 6-8 minutes.
Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.

Notes

This recipe was originally published in the April 2013 issue of Bon Appetit.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Acorn Squash with Sausage Bread Stuffing

Photo of acorn squash by Kim Daniels from Unsplash

Indulge in the flavors of fall with our savory acorn squash filled with sausage bread stuffing. This hearty dish features tender roasted squash, a vegetable emblematic of autumn. Stuffed with a flavorful mixture of savory sausage and hearty bread, it’s a delicious combination that embodies the comfort of the season. Whether served as a festive centerpiece or a cozy weeknight dinner, our stuffed squash brings the warmth and richness of fall flavors to your table, making every bite a celebration of the harvest season.

Acorn Squash with Sausage Bread Stuffing

NY Times Magazine

Savor the essence of fall with acorn squash filled to perfection, embracing a hearty stuffing of savory sausage and bread. A symphony of flavors from your kitchen garden.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Servings 6 servings

Ingredients

3 large acorn squash (halved crosswise, seeds and fibers scooped out)
1 tsp unsalted butter
1 medium onion, peeled and chopped
12 oz breakfast-style pork sausage
2 tsp dried thyme
1/2 tsp salt
Freshly ground black pepper (to taste)
1/2 cup toasted pecan halves
4 cups of 1/4 inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth (homemade or low-sodium canned)
4 tsp chopped fresh Italian parsley

Instructions

Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a large roasting pan and set aside.
Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain (about 8 minutes).
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with foil and roast until the squash is tender (about 45 minutes).
Place 1 squash half on each of the 6 plates, garnish with parsley and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Butternut Squash Soup

Photo of squash soup from Valeria Boltneva from Unsplash

Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.

Butternut Squash Soup

Love & Lemons

The natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that's perfect for fall.

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Prep Time 10

Cook Time 35

Total Time 45

Course Soup

Servings 6 servings

Equipment

1 5.5-Quart Dutch Oven
1 Blender

Ingredients

2 Tbsp extra virgin olive oil
1 large yellow onion, chopped
1/2 tsp sea salt
1 (3 lb) butternut squash (peeled, seeded, and cubed)
3 cloves garlic, chopped
1 Tbsp fresh sage, chopped
1/2 Tbsp fresh rosemary, minced
1 tsp fresh ginger, grated
3-4 cups vegetable broth
Freshly ground black pepper, to taste
Chopped parsley, toasted pepitas, and/or crusty bread (for serving)

Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

This recipe is originally from the Love and Lemons blog.

Asparagus Risotto

Asparagus risotto is a creamy and flavorful dish that showcases the vibrant taste of asparagus in a comforting way. With a handful of ingredients and simple cooking techniques, you can create a delightful risotto that is both satisfying and indulgent. The tender asparagus spears, combined with the creamy Arborio rice, create a harmonious blend of textures and flavors. Whether enjoyed as a main course or as a side dish, asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds. Embrace the process of making this risotto and savor its deliciousness with every luscious spoonful.

Asparagus Risotto

Love and Lemons

Asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds.

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Prep Time 10

Cook Time 28

Total Time 38

Course Main Course, Side Dish

Servings 4 servings

Ingredients

1 Tbsp extra-virgin olive oil
2 cups chopped leeks
1/2 tsp sea salt (or to taste)
2 cloves garlic (minced)
1 cup uncooked Arborio rice (rinsed)
1/2 cup dry white wine
4 cups vegetable broth (room temperature)
1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
1 Tbsp fresh lemon juice
2 Tbsp chopped chives
1/4 cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
Lemon zest (for garnish)
Grated pecorino cheese (optional)
Freshly ground black pepper (for garnish)

Instructions

Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

Notes

This recipe came from the Love and Lemons blog.

French Potato Salad

Photo of roasted potatoes from Nadin from Pexels

French potato salad with tarragon is a flavorful and classic dish that combines the creamy goodness of potatoes with the aromatic touch of tarragon. With minimal ingredients and simple preparation, you can create a delightful salad that is both comforting and satisfying. The tender boiled potatoes, tossed with a tangy vinaigrette and fresh tarragon, create a harmonious blend of flavors. Whether enjoyed as a side dish or a light lunch, French potato salad with tarragon offers a delightful balance of tastes and textures. Embrace the simplicity of making this salad and savor its deliciousness with every delectable bite.

French Potato Salad

Taste of Home

French potato salad with tarragon is a flavorful and classic dish that combines the creamy goodness of potatoes with the aromatic touch of tarragon.

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Prep Time 10

Cook Time 15

Course Side Dish

Servings 6 cups

Ingredients

1 lb baby red potatoes
1 lb baby yellow potatoes
1 clove garlic
1/4 cup olive oil
2 Tbsp white wine or champagne vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1 shallot (finely chopped)
1 Tbsp each mixed fresh chervil, parsley, and chives
1 tsp minced fresh tarragon

Instructions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.

Notes

If you don't have chervil, you may substitute extra parsley and/or tarragon.

This recipe came from the Taste of Home blog.