Fresh herbs and a good vinaigrette give Ina's potato salad a French accent.
Directions for: French Potato Salad
Ingredients
1 lb(s) small white boiling potatoes
1 lb(s) small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar
tsp Dijon mustard
2 tsp kosher salt
tsp freshly ground black pepper
10 Tbsp good olive oil
cup minced scallions (white and green parts)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves
Directions
1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Source and Credits
1999, The Barefoot Contessa Cookbook
See more: Vegetables, Barbeque, French, Picnic, Potatoes, Side