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French Potato Salad, from The Barefoot Contessa Cookbook

French Potato Salad, from The Barefoot Contessa Cookbook
  • YIELD: 6 servings

This recipe comes from The Barefoot Contessa Cookbook, by Ina Garten. This is a healthier alternative to potato salad made with mayonnaise-- perfect for transporting to potlucks. It's very versatile, because you can adjust the herbs to those that you like best.

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
½ teaspoon Dijon mustard
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
10 tablespoons good olive oil
¼ cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Directions

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. 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.

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