French Potato Salad, from The Barefoot Contessa Cookbook

French Potato Salad, from The Barefoot Contessa Cookbook

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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.

  • Prep Time


  • Total Time


  • Servings



  • 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 scallions, minced (white and green parts)

  • 2

    tablespoons fresh dill, minced

  • 2

    tablespoons flat-leaf parsley, minced

  • 2

    tablespoons fresh basil leaves, julienned


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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