Red-White-Blue Potato Salad

by Vicki Brunsvold, Tastemaker in Residence

2 lbs Blue or purple potatoes, peeled, quartered, and steamed
1 medium Watermelon radish, thinly sliced
4-6 Red radishes, thinly sliced
1 small Shallot, finely chopped
2 Tbsp Chicken stock
2 Tbsp Dry white wine
1/2 tsp Dijon mustard
2 tsp Kosher salt
1 tsp Ground black pepper        
2 Tbsp Dill, finely chopped
2 Tbsp Flat leaf parsley, chopped
2 Tbsp Basil, julienned
1 Tbsp Lemon juice, freshly squeezed
1/2 cup Olive oil
1-2 cups Micro greens
Garnish Grano Padano


  1. Mix warm steamed potatoes with chicken stock and wine, sit 10 minutes
  2. In large bowl, mix potatoes, radishes, and shallots
  3. In small bowl, stir together mustard and next 6 ingredients
  4. Briskly mix in olive oil in a thin stream
  5. Add dressing to potato mixture and stir gently
  6. Place micro greens on large serving platter, pour on potato mixture
  7. Garnish with Grano Padano cheese