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    French Potato Salad, from The Barefoot Contessa Cookbook

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    French Potato Salad, from The Barefoot Contessa Cookbook

    Photo by Foodiewife F.

    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

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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

    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.


    Nutrition

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