Coincidence, fate, or sheer luck – how do you know which one is why things fall into place so nicely? Could it be a combination? Perhaps it is certain events were destined to happen. It doesn’t necessarily have to be a big event. Even the smallest or things can line up and make your day. Such is the case with another Holiday Food Party. We are celebrating Bastille Day and all fell into place for me to make Meyer Lemon Fingerling Potato Salad.
It all began with a simple question: What holiday should we celebrate next? Suggestions rolled in and the group decided on the one that meant all things French. This was a challenge I could really sink my teeth into. I’m a big fan of French food however I don’t make it often enough. Oh what a great excuse indeed. So off to the internet I went for inspiration and got sidetracked. The internet has a way of doing that you know.
An email arrived in my inbox about a week or so later. It was from the kind folks at Frieda’s. Wouldn’t you know they have produce to celebrate Bastille Day. Oh what great luck for me! Soon a box filled with meyer lemons, fingerling potatoes, shallots, and a few other items arrived at my door. Now was the final decision on what to make. I headed straight for the bookcase and pulled out Julia Child’s Mastering the Art of French Cooking (affiliate link to Amazon). I decided to do an adaption of the Pommes de terre à l’huile (French Potato Salad).
How is the Meyer Lemon Fingerling Potato Salad? The nutty flavor of the fingerlings is brightened with lemon’s citrus accent. Shallots mildness enhances a simple vinaigrette. A touch of white wine combined with chicken stock is soaked in by warm potatoes. Then the potatoes are gently tossed with the dressing and served. I suggest waiting about an hour before serving to let all those flavors come together and for the potatoes to soak up some of the dressing.
Do you enjoy French food or celebrate Bastille Day? If so, be sure to scroll down to find all the recipes for our Holiday Food Party. Very special thanks to our hosts, Anita of Hungry Couple and Susan of The Girl In The Little Red Kitchen.
- 2 pounds fingerling potatoes
- ¼ cup dry white wine
- 2 tablespoons chicken stock
- 2 tablespoons white wine vinegar
- 1 teaspoon grated meyer lemon zest
- 1 tablespoon meyer lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 6 tablespoon olive oil
- 1 tablespoon chopped shallot
- 2 to 3 tablespoons chopped fresh parsley
- Scrub potatoes and cut into bite-sized chunks. Cover potatoes with salted water in a saucepan and bring to a boil. Reduce heat to a slow boil and cook potatoes until just tender, about 5 to 10 minutes. Do not over-cook or they will be mushy. Drain potatoes and place in a large bowl.
- Combine wine and stock and pour over warm potatoes. Toss gently to coat potatoes. Set aside for 15 minutes, tossing occasionally, and allowing the potatoes to soak up the liquid.
- Whisk together vinegar, zest, lemon juice, mustard, salt, and pepper in a small bowl. Drizzle in the olive oil while whisking vigorously to create an emulsified dressing. Stir in shallots.
- Pour the dressing over the potatoes and toss gently to combine. Set aside for at least 30 minutes, tossing occasionally.
- Garnish with chopped parsley prior to serving.
Happy Bastille Day! I’ve teamed up with some wonderful blogger friends for another Holiday Food Party to share recipes you can make for your celebration or any time of the year. It is a fantastic lineup of sweets and savories:
- Apple Tarte Tatin from Hungry Couple
- Chaussons aux Pêches from That Skinny Chick Can Bake
- Dark Chocolate Lavender Sables from gotta get baked
- Chocolate Cherry Brioche from The Girl In The Little Red Kitchen
- Gougères (Herbed Cheese Puffs) from Crumb
- Mendiant from Cravings of a Lunatic
- Lemon Raspberry Madeleines from Kelly Bakes
- Vegan Chocolate Orange Torte from What Smells So Good?
- Boozy Cherry Clafoutis from Pineapple and Coconut
- Meyer Lemon Fingerling Potato Salad from Magnolia Days
Disclosure: I received a box of assorted produce from Frieda’s at no charge. I was under no obligation to post a review. All opinions are my own unless otherwise stated or contained within a guest post.