Warm Marbled Potato Salad
This warm potato salad dish was a hit at Cherry-Palooza 2024! Three time James Beard Award-Winning Chef Jimmy Schmidt served this delicious side - if you haven't tried warm potato salad, this is your sign! Grab your tickets to Cherry-Palooza 2026 to experience more dishes like this in person at the Hallstedt Homestead Cherries orchard on July 11th!
Warm Marbled Potato Salad
Chef Jimmy Schmidt
This warm potato salad dish is an antioxidant-boosted take on a German style potato salad. Perfect as a side for dinner and sure to be a hit! This recipe was created by three time James Beard Award-Winning Chef Jimmy Schmidt and served at our 2024 Cherry-Palooza Luncheon and Upick event.
Ingredients
- 1 lb marble (petite) potatoes
- 1 tablespoon Dijon mustard
- ¼ cup Red Truck Orchards Cherry Vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup olive oil
- 2 tablespoons garlic confit, roughly chopped
- ¼ cup parsley, chopped
Directions
- Preheat oven to 375F. In a bowl combine the potatoes and half garlic oil, tossing to cover. Season generously with Kosher salt and black pepper. Lay out a large sheet of aluminum foil, place the potatoes on one half of the foil. Fold the foil over and seal the edges tightly. Place on sheet pan Into the oven, cooking until tender about 45 minutes. Meanwhile, in a medium bowl whisk together the mustard, vinegar, sugar, remaining garlic oil, black pepper Adjust seasonings with salt and pepper to taste. Warm slightly to combine with potatoes.
- Combine the chopped garlic confit and parsley. Reserve.
- Remove the potatoes from the oven and transfer to a large bowl. Pour the warm vinaigrette over the potatoes and toss. Add the garlic-parsley garnish and toss to coat.