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Warm Potato and Frisee Salad

For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, February 2010


  • 8 baby Yukon Gold potatoes (10 ounces), halved
  • Coarse salt and freshly ground pepper
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 head frisee, trimmed
  • 4 fresh chives, cut into 1-inch pieces (2 tablespoons)


  1. Place potatoes in a medium pot of salted water. Bring to a boil. Reduce heat, and simmer until potatoes are fork tender, 10 to 15 minutes. Drain. Meanwhile, whisk together vinegar, shallot, and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

  2. Toss warm potatoes with three-quarters of the vinaigrette, and let stand for 30 minutes.

  3. Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.

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