This recipe may highlight potatoes but truth be told, Sauce Gribiche (pronounce GREE-BEESH) can be put on pretty much any protein, starch or vegetable you happen to be serving. Here we take a simple fingerling potato, toss in this devilishly simple sauce and voila! Heaven.
The fingerlings can be made a few different ways. Slice them lengthwise and roast them on a baking sheet at 400° for 25-30 minutes until rich and golden; or pick up a 1.5 lb. bag of “The Little Potato Company” microwavable fingerlings and in 5 minutes have the perfect side dish.
1 ½ lbs Fingerling Potatoes
Fresh Parsley, finely chopped
3 Cornichons (or gherkin pickels), chopped
1/4 Cup olive oil
2 Tablespoons wine vinegar
1 Tablespoon chopped drained capers
1 Tablespoon whole grain mustard
Kosher salt, freshly ground pepper
2 Hard-Boiled Eggs, finely chopped*
2 Tablespoons chopped parsley
*Press eggs through a garlic press or sieve for a smooth sauce.
- Whisk or blend cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
- Roast or microwave potatoes according to instructions. Toss in Gribiche and garnish with fresh parsley.