Ratte and Vitelotte Salad with Yuzu Vinaigrette

Ingredients:

• 1 pound of ratte potatoes, washed and scrubbed
• 1 pound of vitelotte potatoes, washed and scrubbed
• 1 small shallot, finely diced
• 2 tablespoons of yuzu juice
• 1 tablespoon of rice vinegar
• 1 teaspoon of honey
• 3 tablespoons of extra-virgin olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F.
2. Cut the potatoes into small bite-sized pieces.
3. Place the potatoes in a baking dish and drizzle with 1 tablespoon of olive oil, salt, and pepper.
4. Roast in the preheated oven until tender and crispy, about 30-35 minutes.
5. In a small bowl, whisk together the shallot, yuzu juice, rice vinegar, honey, and remaining 2 tablespoons of olive oil.
6. Season the dressing with salt and freshly ground black pepper to taste.
7. Once the potatoes are done, transfer them to a large salad bowl.
8. Pour the yuzu vinaigrette over the potatoes and toss to coat.
9. Serve at room temperature or chilled.

Verdict:

This Ratte and Vitelotte Salad with Yuzu Vinaigrette is a deliciously refreshing and colorful salad that’s perfect for any occasion. The tangy yuzu vinaigrette gives this dish a unique flavor that complements the earthy and nutty taste of the roasted potatoes.

Serving Suggestions:

Garnish with chopped chives or sliced scallions for added flavor. This salad makes a great side dish for grilled meats or fish. It’s also a great vegetarian option for a light lunch or dinner.