The origins of thyme stem back to ancient southern Europe
and the Mediterranean. Today, thyme is grown in herb
gardens throughout the world. Thyme is still widely
used in central Europe, second only to mint in England.
It is also popular in the Creole cuisine of the United
States. Extending south, thyme is common in Central
American cuisine with jerk seasoning being its most
famous use in this region. Best just prior to flowering,
thyme has a strong piquant or lemony flavor that enhances
a variety of dishes, especially meats, fish, and poultry.
And of course potatoes.
with thyme vinaigrette
2 tablespoons white wine vinegar
1/2 teaspoon salt
1 tablespoon fresh thyme leaves
1/3 cup DHC
Núñez de Prado Extra Virgin Olive Oil
1-1/2 pounds small Yukon gold potatoes*
1/2 cup sliced green onions
2/3 cup coarsely chopped Kalamata olives, pitted
3 tablespoons chopped sundried tomatoes, packed in
3 tablespoons chopped Italian (flat leaf) parsley
Salt and freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper (optional)
1. Mix vinegar,1/2 teaspoon salt,and thyme;
whisk in olive oil; reserve.
2. Quarter potatoes into bite-sized pieces.
3. In a saucepan cover potatoes with water
1 inch over vegetables. Bring to a boil. Cook
until just fork tender, about 3 minutes; drain.
4. Fold vinaigrette into warm potatoes; cool.
5. Add remaining ingredients and stir to combine.
Season with salt and pepper, to taste.
6. Chill salad in refrigerator, tightly covered,
for 1–2 hours to marry flavors. Serve
at room temperature.