Recipe: French Potato Salad with Herbs

More This & tHAT

Faulkner University announces purchase of Montgomery East Plaza Shopping Center

Faulkner University announced the recent purchase of the Montgomery East Plaza Shopping Center, which will become the new site for the University’s College of Health Sciences. Located east and directly adjacent to Faulkner’s Montgomery campus at 5345 Atlanta Highway, the purchased property totals 151,000

square feet in store front property and a total of 13 acres of land. It does not include Hardee’s, El Jalisco or Root Salon. “The acquisition of this property provides a tremendous opportunity for Faulkner University to expand our institutional footprint and reinvest in our city,” said Faulkner University President Mike Williams. “As we begin to reimagine this property, the first stage is to repurpose the former

Artist rendering of the new Faulkner University College of Health Sciences facility

Burlington Coat Factory building. This facility will be transformed to house our new College of Health Sciences. The positive influence it will have on the community is astronomical.” Renovations are scheduled to begin immediately to the vacant storefront section previously housing Burlington. Renovations will include all new frontage and signage, along with interior classrooms, offices and clinical labs. Subsequent renovations will be completed in phases. Once completed, the facility will house all of Faulkner's health science programs including Speech and Language Pathology, Physician Assistant, Physical Therapy and Occupational Therapy.

French Potato Salad with Herbs

A light potato salad made with olive oil, lemon juice, champagne vinegar and herbs. Prep Time: 15 minutes, Cook Time: 10 minutes

Ingredients:

4 lbs small red potatoes, unpeeled, scrubbed, and cut into 1/4 inch thick slices 4 Tbsp salt 4 medium garlic cloves, peeled 3 Tbsp Champagne vinegar or white wine vinegar 4 tsp whole grain mustard (My favorite is from Trader Joe's) 1/2 cup olive oil 4 Tbsp fresh lemon juice 1 tsp ground black pepper 2 small shallot, minced (about 4 Tbsp) 2 Tbsp minced fresh chives 2 tbsp minced fresh tarragon leaves 2Tbsp minced fresh thyme

Instructions:

1. Place potatoes and salt in large pan, cover with water andbring to boil over high heat, then reduce heat to medium. 2. Put peeled garlic into simmering water and partially blanch, about 45 seconds. 3. Immediately run garlic under cold tap water to stop cooking and set aside. 4. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. 5. Drain potatoes, reserving 1/4 cup cooking water. Put hot potatoes back into the pot they were cooked in. 6. Press garlic through garlic press or mince by hand. 7. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, lemon juice and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes and gently mix; let stand 10 minutes. 8. Toss shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Taste and correct seasoning with salt and pepper if needed. Serve immediately. 9. For best flavor, serve the salad warm or at room temperature. To make ahead, follow the recipe through step 7 and then cover with plastic wrap and

refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs and toss gently to combine.

Notes Test the potatoes early and often; you don't want the slices to break but just be soft enough to slide a fork through.

source: www.creative-culinary.com