Recipe – Bixby’s Fingerling Potato Salad

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St. Louis, MO (KTVI) - Chef Greg Ziegenfuss from the Butler's Pantry shows how to make delicious spring dishes.  Bixby's also serves  spring cocktails for adults and children. Bixby`s makes house-made sodas including mango sunrise and the blood orange fizz. It`s the perfect way to toast the spring! Today he is cooking up fingerling potato salad. You can make it by fiollowing the recipe here.

More info:

Fingerling Potato Salad

3 lbs. fingerling potatoes steamed until tender and cut in ½

2 cups melted leeks

2 cups pitted kalamata olives cut in ½

2 cups crinkle cut radishes

¼ cup chiffonade flat leaf parsley

2 cups Champagne vinaigrette

Salt & pepper to taste

Procedure: Toss all ingredients together and serve chilled. Yields 12 servings.

Champagne Vinaigrette

Yield 3 qts

2 cups thinly sliced shallots

2 cups apple cider vinegar

½ cup sugar

1 cup pasteurized egg yolk

½ cup Dijon mustard

½ cup champagne, Korbel or similar dry champagne

6 cups olive oil blend

salt and ground white pepper to taste

Procedure: Combine first 3 ingredients and let stand for 15 minutes. Combine in blender with egg yolk, Dijon mustard, and champagne and puree well. While blender is running slowly drizzle olive oil in. Adjust seasoning to taste. Chill for one hour.

Herb & Vegetable Chop Salad

1qt local greens

½ oz each of 7 types of local diced spring vegetables

vegetables can include: radish, pea shoots, sugar snap peas, asparagus, carrots, zucchini, mushrooms, leeks, cherry tomatoes, cucumber, jicama, French green beans, and snow peas.

1 each toasted papadam

1 tbs basil chiffonade

pinch of tarragon leaves

pinch of chervil springs

1 ¼ oz roasted shallot-thyme vinaigrette

1 oz baetje farms goat cheese

1 oz curly carrot and beet garnish

Procedure: Toss all ingredients together and serve chilled. Yields one serving.

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