Fast forward to spring with our new 2020 Sonoma County Sauvignon Blanc! We are thrilled to release this exciting new wine – it’s juicy, crisp, a little exotic and the perfect accompaniment to the warmer days ahead!
Chef Tracey Shepos Cenami and Wine Educator Ben Fine toast to Sauvignon Blanc and spring-time with this exceptional pairing.
Take our Sauvignon Blanc and your spring pairings to the next level with this vibrant and unique Potato Salad recipe.
Spring is the time to bring color back to the plate. And the best way to make colors pop is to apply the painter’s principle of contrast—like purple potatoes, bright green peas, and butter-yellow endive. Adding vinegar to the potato cooking water helps the potatoes maintain their purple color, and a quick blanch and ice bath will bring up the color of the peas. The flavors here are bright, too. The intense acidity of the triple-lemon vinaigrette cuts through the starchiness of the potatoes and ties everything together.
Our crisp, high-acid Sauvignon Blanc stands up to the potatoes and has a little sweetness that goes well with the peas.
Purple Potato Salad with Peas, Dill & Tarragon
Purple Potato Salad with Peas, Dill & Tarragon
Author: Chef Tracey Shepos Cenami Serves: 8
Ingredients
2 lb small purple potatoes, sliced crosswise
1⁄8 inch thick on a mandoline
1⁄2 cup red wine vinegar
Kosher salt
1⁄3 cup julienned preserved lemon rind, in 1-inch strips
1⁄2 cup Meyer lemon olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons Champagne vinegar
2 lb English peas in the pod
2 large heads yellow Belgian endive, cut into 3⁄8-inch-wide rings
1⁄3 cup chopped fresh dill leaves
2 tablespoons chopped fresh tarragon leaves
1⁄4 cup minced fresh chives
1⁄8 teaspoon freshly ground black pepper
Instructions
To cook the potatoes: In a large pot, combine the potatoes, red wine vinegar, 6 tablespoons salt, and 2 qt water and bring just to a boil over high heat. Reduce the heat to a slow simmer and cook for about 15 minutes, until the potatoes are tender. Be careful not to let the potatoes boil or they might fall apart.
Meanwhile, make the lemon vinaigrette: In a blender, combine 4 tablespoons of the preserved lemon rind, the lemon olive oil, lemon juice, and Champagne vinegar and process until emulsified and smooth.
When the potatoes are ready, drain well, transfer to a medium bowl, and toss with 1/4 cup of the vinaigrette. Let cool while you blanch the peas. The potatoes can be prepared up to this point 1 day in advance of serving and stored in the refrigerator.
To blanch the peas: Shell the peas; you should have 11/2 to 2 cups. Bring a medium pot of salted water to a boil over high heat. Meanwhile, fill a medium bowl with water and ice. Add the peas to the boiling water and blanch for 11/2 minutes. Drain immediately and plunge the peas into the ice bath to halt the cooking. As soon as the peas are cold, remove from the ice water and spread on a paper towel to dry.
To serve: In a large bowl, combine the potatoes, peas, endive, dill, tarragon, chives, the remaining 5 teaspoons preserved lemon rind, and the remaining vinaigrette. Season with 1 teaspoon salt and the pepper and toss gently to mix. Serve at room temperature.
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