French Potato Salad
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.
- 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
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup scallions, minced (white and green parts)
- 2 tablespoons fresh dill, minced
- 2 tablespoons flat-leaf parsley, minced
- 2 tablespoons fresh basil leaves, julienned
Preparation time 10mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com
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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