French-style Potato Salad

By rhongaut

Ingredients

• 3 lbs. small red-skinned potatoes
• 4 cups chicken broth
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• salt and pepper
• 3 tbs. Dijon mustard
• 2 tbs. extra virgin olive oi
• 1/3 cup fresh chervil or parsley, chopped
• 2 shallots, thinly sliced

Details

Servings 8

Preparation

Step 1

Boil potatoes in chicken broth. (Add water, if needed, to cover potatoes by 1 inch). Boil until tender, about 25 minutes. Drain potatoes. While still warm, peel and slice potatoes into 1/2 inch thick slices. Sprinkle wine and vinegar over the slices and toss gently. keep warm in a large bowl. In a small bowl, combine salt, pepper and mustard; whisk in olive oil and then stir in chopped chervil or parsley. Pour over potatoes and shallots and gently toss until coated with dressing. Serve at room temperature or, if refrigerated, allow to come to room temperature before serving.

Haricots verts (small french green beans) can be lightly cooked and blanched and added to the potato mixture.