Herby French Potato Salad With Thai Basil And Garli

Name: Herby French Potato Salad With Thai Basil And Garlic Scapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound new potatoes; 1/2 pound red potatoes; 2/3 cup olive oil, plus one tablespoon; 1 bunch garlic scapes, roughly chopped into 1/2-inch pieces; 3 tablespoons chicken stock; 2 tablespoons white wine vinegar; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1/2 teaspoon whole grain mustard; 2 teaspoons kosher salt, plus more to taste; 1/2 onion, thinly sliced; 1/4 cup basil, roughly chopped; 1/4 cup Thai basil, roughly chopped; 4-5 thyme stems, leaves removed and lightly chopped; 1/2 cup cooked brown lentils; 3/4 teaspoon freshly cracked black pepper

Servings: persons

1/2 pound new potatoes
1/2 pound red potatoes
2/3 cup olive oil, plus one tablespoon
1 bunch garlic scapes, roughly chopped into 1/2-inch pieces
3 tablespoons chicken stock
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon whole grain mustard
2 teaspoons kosher salt, plus more to taste
1/2 onion, thinly sliced
1/4 cup basil, roughly chopped
1/4 cup Thai basil, roughly chopped
4-5 thyme stems, leaves removed and lightly chopped
1/2 cup cooked brown lentils
3/4 teaspoon freshly cracked black pepper

1
Add the potatoes to a large pot of boiling salted water and cook for 30 minutes. Meanwhile, in a small skillet, heat one tablespoon of the olive oil over medium heat. Add the garlic scapes and saute for about 5-8 minutes, or until the scapes are tender and gently charred. Remove the pan from the heat and set aside. Drain the potatoes and allow them to cool to the point where they are still very warm but you can comfortably handle them. Slice the potatoes into quarters and add to a medium-sized bowl. Pour the stock into the bowl and gently toss.
2
In a small bowl, whisk the vinegar, lemon juice, garlic, mustard, salt and the remaining oil in order to make an emulsion. Pour the vinaigrette over the potatoes and gently toss. Add the onion, basil, Thai basil, thyme and lentils. Add the cooled garlic scapes and any remaining oil from the pan. Add the freshly cracked black pepper. Gently mix all ingredients to incorporate.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound new potatoes, 1/2 pound red potatoes, 2/3 cup olive oil, plus one tablespoon, 1 bunch garlic scapes, roughly chopped into 1/2-inch pieces, and more.

Yes, Herby French Potato Salad With Thai Basil And Garlic Scapes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herby French Potato Salad With Thai Basil And Garlic Scapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions