Ratte Potato Salad Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A zesty salad featuring fingerling potatoes with a tangy vinaigrette, fresh herbs, and a salty crunch from crushed chips. Slightly tweaked quantities with lemon juice replacing cider vinegar and rosemary swapped for dill. Includes sweet touch of honey instead of maple syrup. Cooling red onion soak cuts sharpness. Emphasis on texture contrasts and timing guided by feel rather than precise minutes. A versatile vegan option, gluten free and dairy free, with detailed troubleshooting and substitutions for common kitchen scenarios.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
6 servings
#French-inspired
#gluten free
#dairy free
#vegan option
#potato salad
#herbs
Kick off with tactile memory—smooth fingerling potatoes slipping under warm hands, anticipation brewing. Not plain spuds here; layered with herbs and bright acid, finished with that unexpected crunch—salt and vinegar chips smashed just so. The tang of lemon zings sharply, rounded softly by a honey drizzle. Aromas fill the kitchen—olive oil richness mingling with fresh rosemary pine and the faint, lingering fire of red onion after its cold water bath. Playing with textures, flavors shifting in your mouth as crunchy, tender, sharp, and fresh collide. Learned from mistakes—never underestimate the power of soaking onion; raw bite untempered kills any chance at balance. Trust touch and smell rather than the clock; a mindful dance around the stove. Leftovers taste even better cold, flavors melding overnight. Rustic yet refined, a salad for those who cherish contrast and nuance.
Ingredients
- 700 g (about 1.5 lbs) fingerling potatoes, rinsed and scrubbed
- 1 small red onion, thinly sliced
- 50 ml (3.5 tbsp) olive oil
- 25 ml (1.5 tbsp) freshly squeezed lemon juice
- 15 ml (1 tbsp) Dijon mustard
- 7 ml (1.5 tsp) honey
- 10 g (1/4 cup) chopped chives, cut into 2 cm pieces
- 10 g (1/4 cup) fresh parsley leaves
- 10 g (1/4 cup) fresh rosemary needles
- 50 g (1 cup) lightly crushed kettle-cooked salt and vinegar chips
- Salt and freshly ground black pepper to taste
About the ingredients
Fingerling potatoes chosen for their waxy texture and thin skins—no peeling hassles here. Scrub well to remove residual dirt but leave skins intact; they hold earthy notes and nutrients. Red onion always soaked in ice water to tame spike; raw burns through salad otherwise. Olive oil quality matters—extra virgin, cold-pressed; its peppery bite brightens the salad. Lemon juice brought in over cider vinegar for subtle freshness, less sharp acid. Honey swaps maple syrup for an easy pantry fix; adjust sweetness per batch. Herbal trio delivers complexity—chives lend oniony crispness, parsley brightens, rosemary grounds with pine. Crunch comes from kettle chips, crushed just enough to scatter textures but not so fine to collapse. Chips can be replaced by toasted nuts or seeds if nut allergies present, though not recommended for exact salt and vinegar profile. Salt and pepper—don’t skip or under-season; these define balance amid strong flavors.
Method
- 1. Dump potatoes whole into a pot. Cover with cold water by a good margin. Salt the water liberally; remember potatoes absorb salt as they boil. Bring to boil over medium-high heat. Listen for bubbling, not roaring. Once boiling, simmer gently with a lid ajar. Test doneness by poking with a paring knife; tender but firm means perfect. Usually around 25-30 minutes, but eyeball it. Drain and let steam off on a tray for 15 minutes. Cut in halves once warm, not hot — keeps them intact. Avoid overcooking; mushy sting ruins texture.
- 2. Meanwhile, soak your sliced onion in ice-cold water for 7-10 minutes to tone down that bite. Drain thoroughly and pat dry with a paper towel. Skipping this leads to a harsh punch overshadowing the gentle herbs.
- 3. Whisk olive oil, lemon juice, Dijon mustard, honey vigorously in a large bowl until emulsified. Salt and pepper now; you can adjust later but never skip the first seasoning—foundation of flavor!
- 4. Add warm potatoes and onions into vinaigrette. Toss gently with a wooden spoon. Warm potatoes absorb dressing better; coats every nook without falling apart. Toss in herbs (chives, parsley, rosemary) last to preserve freshness and prevent bruising. Rosemary brings piney depth unlike delicate dill; more rustic note I prefer some days.
- 5. Taste. Layer seasoning if needed; acidity from lemon sometimes needs balancing with a pinch more honey or salt. Rest salad 10 minutes if possible — flavors marry while textures soften slightly but remain firm.
- 6. Sprinkle crushed kettle chips generously on top just before serving for crunch. Do not mix early; soggy chips ruin the crunch factor, flattening textures into dullness.
- Substitutions: If lemon juice scarce, a splash of white wine vinegar works too but reduce amount to keep tartness balanced. Rosemary can be swapped for tarragon or basil depending on mood. Honey optional; a touch of agave or simple syrup fine but adjust sweetness to personal taste.
- Common pitfall: Overcooking potatoes or skipping onion soak. Both produce dull flavors and odd textures. Crunch from chips best fresh; store-bought substitutes okay but homemade kettle chips shine brighter.
- Efficiency tip: While potatoes boil, prep onions and make dressing. Saves frantic last-minute assembling. Also, warm potatoes marry flavors faster but always handle gently.
Cooking tips
Boil potatoes whole in salted cold water for even cooking; adding salt after boiling leads to bland interiors. Keep an ear on simmer—not a runaway boil, subtle bubbling signals gentle heat. Potatoes done when a knife glides in with little resistance but skins stay intact. Drain well and spread on tray to off-gas steam—this step prevents sogginess and gives a dry surface that absorbs dressing better. Cut warm, not hot, to prevent crumbling. Onion soak lasts about 7 to 10 minutes—too short leaves harshness, too long drains character. In vinaigrette, whisk oil and acid slowly to emulsify—this helps coat potatoes evenly. Toss gently to avoid breaking spuds. Herbs added last to prevent bruising and loss of aromatic oils. Taste often, adjust salt, acid, sweetness balance. Rest salad briefly before serving; flavors knit together but don’t drown herbs. Crush chips just before serving and sprinkle atop to preserve crisp. Avoid premature mixing or chips turn soggy, ruining texture complexity. Work organized—onion ahead, dressing ready, potatoes timed to come off together, finish efficiently to serve freshest contrasts.
Chef's notes
- 💡 Boil potatoes whole in salted water till knife glides in easily but skins hold; test by feel not just time. Drain, spread on tray; steam escapes, surface dries. Cut warm, never hot—hot cuts crumble easily. Overboiling? Mushy mess no good. Timing always eyeball by touch and sound; gentle bubbling means steady simmer.
- 💡 Onion soak critical. Slice thin, soak ice water 7-10 minutes—cuts sharpness dead. Too short? Punchy onion destroys herb balance. Dry well or you dilute vinaigrette later. Keep soaking close to serving time; spins onion flavor softer, aroma mellows but stays there.
- 💡 Dress potatoes warm not hot; warm absorbs vinaigrette better. Whisk oil, lemon juice, mustard, honey vigorously—emulsion key, coats every nook. Season with salt and pepper early; builds foundation. Herbs last, toss gentle to avoid bruising fresh leaf oils. Rosemary’s pineiness edges salad to rustic note; try tarragon or basil if out.
- 💡 Crush kettle chips just before serving. Mix on top last minute; early folding turns crunch soggy, kills texture bite. Can swap nuts or seeds for crunch but chips salt and acid balance unique. Store chips airtight, crush fresh each time for that pop and snap sensation. Crunch is star contrast.
- 💡 If lemon juice scarce, white wine vinegar ok but reduce volume to keep acid balance right. Honey flexible; agave or simple syrup work but adjust sweetness to taste. Swap rosemary for tarragon or basil depending on mood and herb freshness. Salt liberally but re-taste often; seasoning is alive shift as salad rests and melds.
Common questions
How do I know when potatoes are done?
Knife test works best. Slip through with little push but skins intact. No roaring boil; steady bubble clued me in every time. Overcooked means mushy hands breaking apart. Drain soon after; steaming on tray lets surface dry and firm up.
Can I skip soaking the red onion?
Skip it and you get harsh onion bite drowning herbs and dressing. Ice water soak tames pungency, softens bite. If short on time, at least rinse in cold water quickly. No soak leaves raw burn, no exception. Taste is sharply different otherwise.
What if I don’t have kettle chips?
Nuts or seeds help crunch but salt and vinegar flavor unique to chips. Toasted walnuts, pecans add texture though no acid pop. Homemade chips possible but crush last minute always. Store-bought ok but freshness critical; stale crunch kills contrast.
How do I store leftovers?
Cooling then fridge best; flavors deepen cold next day but chip crunch lost. Keep chips separately to scatter fresh on top when serving again. Dressing may thicken, stir gently. Room temp short hours fine but not more; herbs wilt, texture flattens fast.
