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‹ All Recipes ‹ Side Dishes

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
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