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French Potato Salad, from The Barefoot Contessa Cookbook PRINT
- 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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