Recipes

Idaho Fingerling Potato Salad

Executive Sous Chef Josh Loeb, The Lodge at Pebble Beach, California

Yield: 1 serving

1 T Mayonnaise
1 tsp French Whole Grain Mustard
1 T Minced Pickled Cucumber
6 Green Beans, blanched and split down the seam into halves
1 T English Peas, blanched
3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs chilled
5 Frisée Leaves
2 Idaho French Fingerlings, boiled in salted water until tender, reserved warm
2 Idaho Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm
2 Idaho Russian Banana Fingerlings, rubbed with olive oil and salt, baked until tender, reserved warm
1 tsp Sour Cream
1 Chive, cut into ½-inch lengths
½ Hard Boiled Egg, cut into two pieces
6 Tomatoes (cherry-size, assorted varieties), oven dried
2 Slices Pickled Radish, thin
1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted
2 T Extra Virgin Olive Oil
Fleur de Sel To Taste
Fresh Ground Black Pepper

To Plate

Paint the center of the plate with the mayonnaise and mustard in a wide stripe from corner to corner.
Pull a little off to a third corner so it will be visible once all of the components are in place.
Arrange the minced pickled cucumber in the fourth corner.
Toss the green beans, peas, chilled fingerlings, and frisée with olive oil, salt and pepper to taste.
Toss the boiled fingerlings with olive oil and reserve warm.
Cut a slit in the baked fingerlings and push the ends to open a cavity in the center.
Garnish with sour cream and chives.
Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe.
Leave the potato chips for last to garnish the top so they stay crispy.
Sprinkle some fleur de sel and fresh black pepper over the dish to taste.