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French Potato Salad

By

Courtesy Ina Garten

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Ingredients

  • 1 pound small white boiling potatoes
  • 1 pound small red boiling potatoes
  • 2 tablespoons good dry white wine
  • 2 tablespoons vegetable 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 minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons julienned fresh basil leaves

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, untile 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 vegetable stock. Allow the liquids to soak into the wam 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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