.png)
Purple Potato Salad with Peas, Dill & Tarragon
Roasted baby turnips may feel humble, but when paired with crispy bacon, toasted pine nuts, and sweet, plump currants, they become a dish that’s rich, savory, and full of seasonal charm. The turnips roast to tender perfection, while the wine-soaked currants add bursts of sweetness and depth. A sprinkle of fresh thyme ties everything together, creating a dish that is rustic yet refined, hearty yet approachable. Serve it alongside a glass of Pinot Noir, and each bite and sip becomes a celebration of fall flavors, simple ingredients, and thoughtful cooking.
Why Purple Potatoes Make This Salad Stand Out
Purple potatoes bring more than just color to this salad. Their firm texture holds up beautifully after cooking, giving the dish structure while still feeling tender and satisfying. Visually, they create a striking contrast with bright green peas and pale endive, turning a simple potato salad into something that feels fresh and intentional. Their subtly earthy flavor also provides a grounded base for the citrusy preserved lemon and the mix of delicate herbs that follow.
Purple Potato Salad with Peas, Dill & Tarragon
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 (page 287)
- 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.
Pairing Potato Salad with Wine
This vibrant potato salad calls for a wine that can keep pace with its bright citrus notes and fresh herbs. A crisp Chenin Blanc brings lively acidity and subtle orchard fruit flavors that complement the preserved lemon, peas, and tender potatoes without overwhelming them. Its natural freshness mirrors the salad’s herbal lift from dill, tarragon, and chives, while a clean, mineral-driven finish keeps each bite feeling light and balanced.
Within Matanzas Creek’s portfolio, our Chenin Blanc exemplifies the winery’s signature balance and precision. Our wines are crafted to showcase freshness, bright fruit, and subtle mineral notes, making them an ideal match for dishes like this potato salad. Whether enjoying a crisp white or exploring other varietals in our collection, our wines bring clarity and vibrancy that complement fresh, herb-forward flavors beautifully.
