Please ensure Javascript is enabled for purposes of website accessibility

Warm New Potato Salad

Warm New Potato Salad

With Sautéed Beet Stalks and Spring Onions

Dressed in Sauvignon BlancLemon Olive Oil Vinaigrette with Provencal Herbs 


Recipe by: Gabrielle


PREP TIME: 20 minutes COOKING TIME: 10 minutes TOTAL TIME: 30 minutes


Sauvignon Blanc-Lemon Olive Oil Vinaigrette with Provencal Herb

  • ½ cup GC Napa Valley Natural Lemon Olive Oil 250ml.
  • ¼ cup 2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. whole grain Dijon mustard
  • 1½ tsp. GC Napa Valley Organic Provencal Mixed Herbs
  • 1 Tbsp. GC Napa Valley Pink Himalayan Citrus Finishing Salt
  • 1½ tsp. GC Napa Valley Natural Tarragon Pink Peppercorns

New Potato Salad

  • 8 spring onions (green onions/scallions)
  • 1 cup red beet stalks, washed and trimmed, cut on bias ¼” thick, optional
  • 2 medium cloves garlic, peeled, trimmed and minced (2 tsp.)
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. all-purpose Extra Virgin Olive Oil
  • ½ tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
  • 1/8 tsp. GC Napa GC Napa Valley Natural Tarragon Pink Peppercorns
  • 2½ lbs. white new potatoes, washed and peeled, cubed ¾”- 1”, about 6 cups
  • 4 large Swiss chard leaves, washed and dried
  • 2 Tbsp. GC Napa Valley Natural Lemon Olive Oil



  1. Place all the vinaigrette ingredients in a bowl, whisk well and let sit for 30 minutes at room temperature or overnight in the refrigerator.

Potato Salad

  1. Cut the spring onion green tops on a bias ¼” thick and reserve 5 Tbsp. Thinly slice the remaining white part of the spring onions and set aside.
  2. Heat butter and all-purpose Extra Virgin Olive Oil in a medium sauté pan over medium heat. Add the white part of the spring onion and beet stems. Cook 4 minutes then add minced garlic and remaining green onion tops. Cook until beets stems are tender. Remove from heat and sprinkle with ½ tsp. Lemon Finishing Sea Salt and 1/8 tsp. Tarragon Pink Peppercorns.
  3. Prepare a pot with 1½” water and steamer basket. Steam potatoes just until tender, 6-9 minutes; do not overcook. Transfer potatoes to a large mixing bowl, let cool for 2 minutes, then add the onion-beet-garlic mixture. Pour vinaigrette over the warm potatoes and very gently mix. Let sit 10-15 minutes. Taste and adjust salt and pepper. Serve warm or room temperature


On a barrel stave platter or large serving plate, arrange the 4 large Swiss chard leaves overlapping. Note: If using the barrel stave platter, place a layer of plastic wrap under the Swiss chard leaves to catch any of the vinaigrette. Place the potato salad on top the leaves, garnish with the remaining 3 Tbsp. green onion tops and drizzle of Lemon Olive Oil.


  • 1 bottle rice wine vinegar
  • 1 jar whole grain Dijon mustard
  • 1 bunch green onions
  • Red beet stalks (reserved from red beets), optional
  • 1 garlic bulb
  • 2½ lbs. white new potatoes
  • 1 bunch large Swiss chard leaves
  • Unsalted butter
  • Extra Virgin Olive Oil, all purpose
▼ Click here to download the recipe card