A few weeks ago, we attended a cocktail party at the Tasting Table kitchen where Maille, known for their fabulous Dijon mustard, introduced their limited-edition collection of gourmet vegetable-flavored mustards called Les Jardins Secrets des Chefs (French for The Chefs’ Secret Gardens). This trio of mustards is characterized by the herbal and vegetable influences of the season.
The three featured mustards―Mustard with Carrot and a Hint of Shallot, Mustard with Olives and Herbes de Provence, and Mustard with White Wine, Beetroot, and a Hint of Honey―were each unique in terms of flavor and spice level. Guided by Pierette Huttner, the first mustard sommelier in the United States, we tried each one on their own, and you can really taste the distinctive herbs and vegetables in each one.
All of the dishes that Tasting Table prepared that night featured these mustards or other Maille products and everything was incredibly flavorful. But out of all the dishes, I absolutely loved the Sunchoke and Potato Salad and the Beet and Burrata Salad with Honey Dijon Vinaigrette. I kept going back for more (and more). So instead of parking myself by the buffet table where these salads were, I requested the recipes for both and they happily sent them to me. So I am sharing them here with you.
Sunchoke and Potato Salad
This is the potato salad you are going to want to eat all summer long! Sunchokes, also known as Jerusalem artichokes, are sweet and nutty when roasted and add such a delicious tone to this potato salad. While this recipe does not feature one of the three mustards above, it does have another excellent blend that you should definitely add to your dishes-the Sun Dried Tomato & Espelette Chili Pepper mustard.
Recipe from the Tasting Table Test Kitchen for Maille Mustard
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes, plus cooling time
- 1 pound sunchokes, scrubbed
- ¼ cup olive oil
- 2 thyme sprigs
- 6 shallots, peeled and thinly sliced on a mandolin
- 3 tablespoons AP flour
- 1 pound baby new potatoes
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Champagne vinegar
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped tarragon