Lesley Stoyan: A Bowl of Cherries


French Potato Salad Recipe

With a Dirty Martini

Every day is Father’s Day.

Nope, wait, that’s kids.

It’s Father’s Day, and there is much to celebrate.

We recall with fondness our dad making weekend breakfasts and inventing silly lyrics to “Down by the Old Mill Stream.” Taking us to the movies. Inventing a cast of characters for an eccentric saga of bedtime stories. He was, and remains, a good dad.

Things have changed since we were small; involved dads are now a given. At-home dads, as detailed in a 2012 article in the New York Times, consider themselves “the new normal.” (The last few years have also seen a stylish rival for the Yummy Mummy: the Hipster Dad, in his narrow jeans and thick spectacles, with his beard and baby carrier).

Regardless of generation, it seems a truth universally acknowledged that men like BBQs. We hosted a very sophisticated Manhattan dad last summer—an opera-goer who knows the MoMa collection by heart—and even his eyes lit up at the sight of our Big Green Egg.

There is something basic about a BBQ. Man make fire, that kind of caveman thing.

So gather ye fathers while ye may, the grandpas and the dudes alike, and lay in the thickest, juiciest T-Bone from a happy place like Rowe Farms. Let the menfolk do their stuff.

Meanwhile, you assemble this: a tangy, delicate-yet-substantial potato salad, which can stand up to the heft of a good steak.

Grilling is thirsty work. So offer this icy-cold martini and—while admiring its crystalline depths—give thanks that it’s 2013, and Don Draper’s legacy is more than just poor parenting.

Happy Father’s Day to all the dads out there.


3 lbs. Yukon Gold potatoes, washed well, skins optional
1/3 cup vegetable stock
2 tablespoons white wine
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup freshly chopped parsley
2 tablespoon freshly chopped dill
2 tablespoon freshly chopped tarragon
1 cup green onions, thinly sliced
Salt and pepper



 In a large pot, cook the whole potatoes in boiling water for 15-20 minutes or until fork tender.

 Carefully drain, rinse with cold water, and when cool enough to handle, thinly slice.

 Transfer to a large bowl. Pour the vegetable stock and white wine over the potatoes, toss gently to thoroughly coat, and then set them aside to cool.

 In a small bowl, combine the olive oil, vinegar, mustard, salt, and pepper, and whisk well. Add the herbs and whisk rapidly to incorporate them into the mixture.

 Drizzle the dressing over the potatoes, add the green onions, and toss gently to coat. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the potato salad again, re-season with additional salt and pepper to taste, and serve at room temperature.

Makes 6 to 8 generous servings