Menu Enter a recipe name, ingredient, keyword...

French Potato Salad (Ina Garten)


This a fall favorite served with pork or beef tenderloin.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 lbs small red potatoes
  • 3 tablespoons white wine
  • 3 tablespoons chicken stock
  • 3 tablespoons champagne vinegar (can be subsituted with white wine vinegar)
  • 1 teaspoon dijon mustard
  • 2 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 cup olive oil
  • 1/4 cup green onions, minced
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons parsley, minced
  • 2 tablespoons basil (optional) chopped


Servings 4


Step 1

Cook potatoes in large pot of boiling salted water until just tender, about 20-25 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes vaporates, about 2 minutes.

Cut warm potatoes into quarters. Toss with wine and chicken stock.

In bowl, mix vinegar, mustard, salt & pepper, then slowly whisk in olive oil. Add mixture to potatoes.

Add scallions, dill, parsley and basil.
Let stand at at room temperature. Toss again and serve.


You'll also love

Review this recipe

PASSOVER BROCCOLI/POTATO KUGEL Mattie Leaks Southern Sweet Potatoe Pie