Red, White and Blue Potato Salad with Roasted Tomato and Tarragon Vinegarette
by Whole Foods Market
1 1/2 Pounds Small Potatoes (Purple, White, and Red)
1 1/2 Pounds Broccoli
1 Quart Cherry or Grape Tomatoes (Local when Available)
1 Tablespoon Fresh Oregano-Chopped Finely
1/4 Cup Shallot-Diced
2 Cloves Garlic-Diced Finely
2 Tablespoons Vegetable Stock
2 Tablespoons Dijon Mustard
1/4 Cup Sherry Vinegar
2-3 Tablespoons Fresh Tarragon-Chopped Finely
Salt and Pepper to Taste
Preheat oven to 400 degrees F.
Prepare potatoes and broccoli first. Steam potatoes for 15-18 minutes, until just fork tender. Remove from pot, place on a plate or pan in a single layer, then refrigerate for at least 1 hour. Cut broccoli into bite sized pieces, then steam for about 5 minutes until gently crisp. Remove from pot, and place in a bowl of cold water to stop the cooking process. Drain broccoli, and refrigerate until ready to assemble salad.
In a baking dish combine tomatoes, shallots, garlic, oregano, and vegetable stock. Toss all together and bake at 400 degrees F. for 25-30 minutes, until tomatoes are blistered and beginning to pop. Remove tomatoes from oven and allow to cool 10-15 minutes.
Place mustard, sherry vinegar, tarragon, and roasted tomatoes in a large bowl. Gently mash the tomatoes with a fork to release the juices. Stir all ingredients together for the vinaigrette. Take potatoes from the refrigerator and slice into bite sized pieces. Toss potatoes with tomato vinaigrette, then add broccoli, and season with salt and pepper. Toss all together, and allow to marinate refrigerated for at least 1 hour.
This recipe aired 062813