A seasonal potato salad featuring purple potatoes, fiddlehead ferns, bright herbs, and a light vinaigrette that replaces traditionally heavy mayo.
- 7 tablespoons olive oil
- 2 tablespoons Sherry vinegar
- 1 tablespoon red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 medium shallot, finely diced
- 1 cup fiddlehead ferns
- 2 pounds purple potatoes
- 2 stalks celery, finely diced
- 1/2 cup chopped parsley
- 2 tablespoons chopped chives
- 3 hard-boiled eggs, quartered
- salt and pepper, to taste
- Make the hard-boiled eggs, refrigerate, and set aside.
- Make the dressing. Combine the finely diced shallot with the vinegar, lemon juice, and Dijon mustard. Let sit for 15 minutes.
- Clean, trim, and cook the fiddlehead ferns in salted boiling water for 15 minutes. Immediately plunge into ice water to stop the cooking process. Drain and set aside.
- Boil the potatoes in salted boiling water until tender when pierced with a knife, but not mushy. Drain and set aside until cool enough to handle. When cool, cut the potatoes into medium-sized chunks.
- Place the warm potatoes in a bowl and mix with diced celery and fiddlehead ferns.
- Finish the vinaigrette by very slowly streaming in the olive oil while whisking. Season with a heavy pinch of sea salt and pepper.
- Drizzle the vinaigrette over the potatoes and mix gently, taking care not to mash the potatoes. Mix in the parsley and sprinkle with chives. Top with quartered eggs.
- Serve slightly warm or at room temperature.
This salad is best served room temperature or slightly warm. You can make it the night before, refrigerate it, and bring it to room temperature before serving.
Fiddlehead ferns can easily be swapped for asparagus or green beans.