Tuesday, October 31, 2017

Warm Potato Salad with Tea-Steeped Figs #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're celebrating National Fig Week; and I am hosting. Although dried figs are available all year long, there is nothing quite like the taste and texture of fresh figs. They are luscious and sweet with a texture that marries the toothiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

Here in California fresh figs are usually available from June through September. This was a lone fig on one of my best friend's fig trees.

I was mortified when my husband plucked that single fruit from the branch and ate it! Thankfully when we went back the next time there were many more figs to be had!

Because fresh figs are hard to come by in many parts of the country (and world), I opened up the event to include both fresh and dried figs. Here's what the bloggers are sharing....

  • 1/2 C dried black mission figs or other dried figs
  • 1 ½ C brewed tea (I used a rooibos chai)
  • 1 pound fingerling potatoes, quartered lengthwise
  • 1 bulb fennel, shaved (approximately 1 C)
  • 5 sprigs fresh thyme + more for garnish
  • ⅓ C olive oil
  • 1 T balsamic vinegar
  • freshly ground salt
  • freshly ground pepper

Brew tea in a deep bowl or pot. Destem the figs. If the figs are small leave them whole; if they are large, halve or quarter them. Gently drop figs into the tea. Let steep for at least 30 minutes until the figs are softened. Drain and set aside.

While the figs steep, shave the fennel and toss with fresh thyme.

Add in the tea-steeped figs.

Boil the potatoes until they are barely fork-tender. Drain and toss into the figs and fennel. Pour in the olive oil and balsamic vinegar. Toss to coat. Season to taste with salt and pepper. Garnish with more fresh thyme. Serve warm.


  1. What an interesting flavor combination. You have piqued my interest. Thanks for hosting this month. I LOVED the theme.

  2. What Wendy said! Love the photo of the lone fig and I'm so glad your friend's tree recovered!

  3. I'm intrigued to try these flavors together, although I steep dried fruit in tea for Irish brack so familiar with that part. And agree with Karen, love the lone fig! Thanks for hosting today's event.

  4. The love blend of flavors in this salad. Thank you for hosting this month.


Share Buttons