Fingerling Potato Salad With Gribiche 4.000

Christina Koci Hernandez for The Washington Post

Feb 25, 2009

A gribiche is a cold egg sauce made in the same fashion as mayonnaise. In this slightly deconstructed potato salad, a small amount of gribiche is pooled on the plate so diners can dip individual pieces of potato as they eat.

The recipe calls for aged black garlic, which has an interesting texture and flavor. It can be ordered through Black Garlic Inc. in Hayward, Calif. (310-623-7063). Or you can substitute roasted pureed garlic.

Make Ahead: The hard-cooked eggs for the gribiche can be done 3 days in advance. The sauce can be made 1 day in advance.

Servings: 4
  • For the potatoes
  • 1 pound fingerling potatoes, cleaned
  • 1 tablespoon kosher salt, for the potato cooking water
  • For the gribiche
  • 1 large egg yolk
  • 2 tablespoons stone-ground mustard
  • 1 cup olive oil
  • 1/3 cup sherry vinegar
  • 5 large hard-cooked eggs, peeled and coarsely chopped (see NOTE)
  • Leaves from 2 to 3 stems tarragon, finely chopped (1 tablespoon)
  • Leaves from 2 stems flat-leaf parsley, finely chopped (1 tablespoon)
  • 6 to 7 stems chives, finely chopped (1 tablespoon)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped cornichons or pickles
  • 1 tablespoon chopped capers, drained
  • Sea salt
  • For assembly
  • Cloves from 2 heads of black aged garlic (see headnote; may substitute cloves from 2 heads of roasted garlic)
  • Water
  • 2 tablespoons olive oil
  • Pinch kosher salt
  • Small tarragon leaves, for garnish


For the potatoes: Place the potatoes in a large pot; cover with water and bring to a boil over high heat. Add the salt, stirring to dissolve. Reduce the heat to medium-low and cook uncovered for 30 to 45 minutes, or until the potatoes are soft all the way through.

Use a slotted spoon to transfer to a large plate; tear the potatoes into randomly sized chunks. Let cool, then cover loosely and refrigerate until ready to serve.

For the gribiche: Combine the egg yolk and mustard in a medium bowl. While whisking, slowly add the oil to form a smooth thick mayonnaise. Add the vinegar, eggs, herbs, pepper, cornichons or pickles and the capers, stirring until just combined. Season with salt to taste. Cover and refrigerate until ready to serve.

To assemble: Puree the black garlic cloves in a mini food processor, adding a little water as needed to make the mixture pourable. Transfer to a squeeze bottle, if desired.

When ready to serve, drizzle some of the gribiche on a large serving platter.

Drizzle the potatoes with the oil and season with the salt, tossing to mix well, then scatter the potatoes evenly on top of and around the gribiche. Garnish the dish with drops of the black garlic puree and tarragon leaves.

NOTE: To hard-cook eggs, place them in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium heat, and heat just until the water begins to bubble gently but does not boil. Reduce the heat to medium-low or low and cook for 9 minutes (or for 12 to 15 minutes from when you began to heat the eggs).

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Recipe Source

Adapted from Jeremy Fox, executive chef at Ubuntu in Napa, Calif.

Tested by Edward Lichorat.

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