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The Washington Post

New Potatoes With Chervil Vinaigrette

New Potatoes With Chervil Vinaigrette 4.000

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Jun 30, 2010

Chervil, an herb that's relatively uncommon and underused in this country, lends a subtle licorice flavor to this bright-tasting side dish. You probably won't find chervil in clamshell packs at the supermarket; your best bet is a farmers market. If you can, do what we did: Buy the plant from a farmers market or nursery and give it a home in your garden.

Fennel and tarragon, both of which also have a licorice tang, can stand in for chervil if necessary, but in smaller amounts; they are more assertively flavored.

It's important not to overcook the potatoes in this dish; if you do, they will start to fall apart when you toss them with the dressing.


Servings: 4
Ingredients
  • 1 pound small new potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper
  • 1 small shallot, minced (1 tablespoon)
  • 10 to 15 stems chives, chopped (1 tablespoon)
  • Leaves from 2 stems flat-leaf parsley, chopped (1 tablespoon)
  • Leaves from 18 small sprigs chervil, chopped (2 tablespoons)

Directions

Place the potatoes in a large pot and add water to cover by several inches. Bring to a boil over medium-high heat, then cook for 10 to 20 minutes, just until tender; check often, as the cooking time will depend on the size and freshness of the potatoes. Drain, and allow to cool for a few minutes.

While the potatoes are cooling, whisk together the oil, vinegar, salt, pepper and shallot in a small bowl. Taste, and add salt as needed.

When the potatoes have cooled enough to handle, cut them in half and place them in a medium serving bowl.

Whisk the vinaigrette once more, and pour it over the warm potatoes. Toss gently until the potatoes are well coated. Just before serving, add the parsley, chervil and chives; toss to evenly distribute the herbs.

Serve warm or at room temperature.


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Recipe Source

Adapted from "Cooking From the Garden," edited by Ruth Lively and Courtney Jordan (Taunton Press, 2010).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 140


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 330mg 14%

Total Carbohydrates: 10g 3%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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