From the Garden: French Potato Salad

Isn’t is just wonderful that the Farmer’s Markets are open and filled with the bounty of the early summer garden.   I like nothing g better than to fill my shopping basket with fresh local produce.  Try this twist on potato salad which is perfect for picnics and outdoor summer meals.  Feel free to add any combination herbs you might have growing or a different variety of potatoes if you like.



1 1/2 pounds fingerling potatoes, halved lengthwise

3 large shallots, cut into chunks

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 cup sugar snap peas, trimmed

2 tablespoons tarragon vinegar or white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 cup heirloom cherry tomatoes, halved if large

2 Persian cucumbers, diced

3 radishes, thinly sliced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon


1.  Put rimmed baking sheet in lower third of the oven and preheat to 425.  Toss the potatoes and shallots with 2 tablespoons of olive oil, ¼ teaspoon salt and pepper.

Spread on hot baking sheet and roast, tossing halfway through until tender 25-30 minutes.  Let cool.

2.  Bring a medium saucepan of salted water to boil.  Add the snap peas and cook until just bright green.  Transfer to a bowl of ice water, let cool. Drain and pat dry.

3. Whisk the vinegar, mustard hone, ½ teaspoon salt and pepper in large bowl.  Slowly whisk in ¼ cup olive oil.  Add the potatoes, shallots, peas, tomatoes, cucumbers, parsley, chives, and tarragon.  Season with salt and pepper.


Sandy Daniels is the Event Coordinator for Inland Bays Garden Center. When she’s not in the garden you can find her in her kitchen whipping up seasonal culinary delights – of course from the garden!