French Heirloom Potatoes in Vinaigrette

Our very first recipe! Much thanks to food writer Caron Golden for sharing her discoveries & hard work with all of us.  She records her adventures with food at San Diego Foodstuff and San Diego News Network.

“To Market, To Market… With San Diego Foodstuff is your guide to the culinary treats found beyond our region’s homogeneous supermarkets–in ethnic markets, artisan bakeries, specialty gourmet shops, produce markets and more.” – San Diego Foodstuff

French Heirloom Potatoes in Vinaigrette Recipe
By Caron Golden
Serves 4

If you can have a favorite potato, mine is the little French heirloom potato. It’s a petite red oblong tuber, about three or four inches long, with flesh that’s a very dainty yellow hue. Instead of roasting potatoes, which I love to do, I slice these and boiled them briefly, then toss them with the Dijon Green Garlic vinaigrette, sliced kalamata olives and, yes, the greens from the green garlic. The dressing soaks into the potatoes, giving them both a terrific consistency and pronounced flavor from the garlic and mustard.

  • ½ cup Kalamata olives, sliced
  • ½ cup Dijon Green Garlic Vinaigrette (see below)

Boil potato slices in salted water until just tender. Remove from heat and drain.

Remove greens from the green garlic and chop coarsely.

Make vinaigrette. Combine all ingredients in a bowl and gently mix them together to avoid breaking up the potato slices. Let sit for about 20 minutes to let the potatoes fully absorb the dressing. Add more vinaigrette if necessary.

Dijon Green Garlic Vinaigrette
Makes 1 cup

  • 2 tsp. Dijon mustard
  • 1/3 cup white wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. sugar
  • 2/3 cup olive oil

Mince head and white part of green garlic stalk.

Whisk together all the ingredients but the olive oil to blend. Then slowly whisk in the olive oil. Let sit for at least an hour to let the flavors come together. Taste and adjust seasonings.


**Photos & recipes courtesy of Caron Golden**

"visually Distressed Apples" at the Santa Monica Farmers Market


"visually Distressed Apples" at the Santa Monica Farmers Market


She has a way of reminding us who really is in charge.  Amid the conversations I have been having with the farmers this week, I got the clear impression that we are at Nature’s mercy.  Crops fail, field’s lose fertility, the heat forces herbs to flower and lettuces to get a sunburn.  While the last paige tangerine falls off the tree, cherries are showing their first true sign of maturity.  Chives are blossoming and all those tomato plants that flowered are now expressing fruitful bounty.  Late winter root vegetables are finally giving way to the spring and the last of the baby carrots have been plucked from the earth…for now…

Farmers work miracles in their fields.  They have a special relationship with Mother Nature that garners the utmost respect.  They are aware that they must work together to keep our land’s fertile offerings abundant and strong.  Farmers understand nature’s seasonal desires and her need to replenish the earth responsibly.  When the time comes to close one door and open another, farmers have already gotten the signal and the new buds are in the ground.  All we have to do is be patient and the seasons will continue to reveal themselves brilliantly.

Happy Artichoke Month!



May is here and it is peak artichoke season!  From anzios to baby green artichokes, the small globes with stem to the larger than life Lyons, there is no time like the present to let these ancient thistle plants show off their delicious culinary awesomeness.  Braise, grill, saute and love the outcome!  As for their agricultural contribution, they contribute a hearty amount of cash to the California economy.  99% of artichokes grown in America are grown right here in our state’s soil. Never underestimate an artichoke…

Entering:  Wild Mushrooms from Clearwater Farm!  Baby Green Artichokes from Life’s a Choke, Small Globe Artichokes with Stem from Tutti Frutti, Green Onion Chives from Yasutomi Farm, Radishes, Radishes, Radishes and Black Plum Tomatoes from Jaime Farm, Meyer Lemons, Gold Nuggets and Murcott Tangerines,  from Garcia Organics and Russian Red Kale, French Leeks (slim, sweet and savory all in one!) and Oriental Mix (red and green frill!) from Windrose Farm.

Gapping:  Fiesole Artichokes from Life’s A Choke, Bloomsdale Spinach, Fingerling Mix Potatoes and Baby Carrots from Weiser Farms

Exiting:  Paige Tangerines


Baby Green Artichokes – round, meaty and mild, more heart than other varieties, as it is simply a tinier version of its larger counterparts that get more sun.  100% edible!

Baby Green Zucchini with Flower – Life’s A Choke Farms inject water into each squash blossom’s stem to ensure their freshness and livelihood.  A wonderful and glamorous spring and summer menu accoutrement!!

Pencil California Asparagus – Skinny, tender, tasty purple-tipped and LOCAL! So thin it cooks in a flash!

Japanese Tomatoes – I just love these meaty tomatoes!  They are the most beautiful tomatoes at the market right now.  Great pre-heirloom season variety nicknamed the “Tough Boy” for its heat-resilient texture and succulence!

Gem Lettuces:  Red and Green from Coastal Organics – these lettuces are unparalleled in their sweetness, rich colors,  crisp textures and succulent leaves

French Leeks from Windrose Farms

Baby White Belly Radish – sweetest radish out there with edible greens too makes these 100% delicious.

Baby Celery – from Yasutomi Farm, more leaves than stalk, hydroponically grown, slender and almost herbaceously tasty stalks.  The best baby celery available. Period.

Meiwa Kumquats -

Jerry’s Berries Strawberries (Galante variety) from Rutiz Farm – sweeter than candy!!

Jerry's Berries Strawberries from Rutiz Farm

More >

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