Fingerling Potatoes (Ratte) & Fresh Pink Garlic from Provence = Potato Salad

You cannot imagine how wonderful this fresh garlic smells. It sat in my car for a few hours yesterday and when I popped back into my car to drive home I was met with an incredible aroma. Smelling of garlic is not always desirable but the fragrance can almost be called a perfume. Pictured above is fresh Pink Garlic from Provence with the dried "fresh" version. 1 head of fresh garlic is 5$ at Chez Nino Jean-Talon Market (Montreal). I used the dried version on set and brought it home to photograph now that we have wrapped season 1 of Bitchin Kitchen. The cloves of fresh garlic require less force to retrieve from the head, but are harder to identify as the peel and the clove are the same white and both are soft. The flavor is less biting than dried garlic and more fruity.

Fingerling potatoes or Ratte as I am used to calling them were also on hand at Chez Nino's and I grabbed some with a potato salad in mind. This photo makes it hard to judge their size but they are appropriately named and are no longer, and not much wider than a finger.

This recipe is almost too basic to write, as it's the fruity fresh garlic that makes this standard a little special, but here goes anyways:

Fresh Garlic Potato Salad

Boil 2 handfuls (about 4 cups) of unpeeled Ratte potatoes until just tender. Hard boil 2 large eggs. In a large bowl whisk together several heaping tablespoons of mayonnaise, the juice of 1 lemon and 3 cloves of fresh garlic, chopped fine. Set aside. When the cooked potatoes are just cool enough to handle slice into little medallions and toss in mayo mixture. Peel and chop the eggs into large pieces and add to potatoes. Add salt and pepper and 15ml (1 tablespoon) of freshly chopped chives. Chill in fridge before serving.

The blooms are finally out in the Laurentians and here a 2 pics from my property. I love May.

Crabapple blossoms (Morin-Heights, Quebec)

Apple blossoms (Morin-Heights, Quebec)