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French Potato Salad (Ina Garten)

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This a fall favorite served with pork or beef tenderloin.

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Ingredients

  • 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

Details

Servings 4

Preparation

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.

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