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Warm Potato and Frisee Salad

  • prep: 10 mins
    total time: 55 mins
  • servings: 4




  • 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. Step 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. Step 2

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

  3. Step 3

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

Martha Stewart Living, February 2010