Posh potato salad

Who can resist a well-made potato salad that transcends the ordinary, impresses your luncheon guests and makes a great meal on its own?

This version, an adaption from finecooking.com, is full of vibrant color, rich texture and most importantly, great flavor.  It starts with basic ingredients, acquires elegance from special additions and employs techniques to maximize flavors.  If you add grilled shrimp or salmon and build it on a bed of lettuce, it makes a fantastic and gorgeous meal.

Posh Potato Salad

     Definitely several steps above the ordinary...


1/4 cup red wine vinegar
1 tsp. dried oregano
kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
1/2 lb. haricot vert or green beans
2 cups frozen artichoke heart quarters, thawed
extra-virgin olive oil for drizzling
1 large clove garlic, minced
kosher salt and freshly ground black pepper
1-1/2 lb. red-skinned potatoes, scrubbed and cut into 3/4-inch pieces
4 to 5 scallions, finely chopped, white and green parts separated
1/2 cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled goat cheese
4 to 8 large Bibb or other leaf lettuce leaves, washed and dried (optional)
grilled shrimp or salmon (optional)

1.)  Combine the vinegar and oregano in a small bowl; season with salt and pepper.
2.)  Whisk in the olive oil and taste for seasoning.
3.)  Heat oven to 425 degrees.
4.)  On a large baking sheet with sides, spread out haricot vert and artichoke hearts.
5.)  Drizzle generously with olive oil, then add garlic, salt and pepper to taste and toss with your hands until vegetables are coated.
6.)  Roast for about 12 to 15 minutes; remove pan from oven and cool to room temperature.
7.)  Put the potato chunks in a large saucepan of well-salted water and bring to a boil over high heat.
8.)  Cook potatoes until fork tender, about 10 minutes or more, reducing heat if necessary to simmer gently until just cooked.
9.)  Drain and transfer the potatoes to a large bowl; add the white parts of the scallions.
10.) Drizzle potatoes with on a few tablespoons of the dressing; toss to coat.
11.) Season with salt and pepper to taste, then set aside to cool slightly.
12.)  When ready to serve, add the green parts of the scallions, the haricots vert, artichokes and red peppers to the potatoes; season to taste with salt and pepper.
13.)  Divide among 4 to 6 plates and serve on a bed of lettuce leaves, drizzling with remaining dressing and scattering olives and goat cheese over all.
14.)  Top with grilled shrimp or salmon if you wish.  Serves 4 to 6.

Try this salad with Triennes "Sainte Fleur" Viognier 2010, a light, refreshingly aromatic white wine that is dry and a bit floral.  See your wine guy at Spec's for assistance with this and any other wine needs.