Potato Salad: Real French

By fsilver4

This is a Jerry favorite. We eat this dish all the time in the summer. It's so fresh and somehow the herbs make it seem light and full of the natural flavors of summer.

Ingredients

• 2 pounds potatoes, either red or white or both mixed
• 2 tablespoons white wine
• 2 tablespoons chicken stock
• 3 tablespoons champagne vinegar
• 1/2 teaspoon dijon mustard
• 2 teaspoons kosher salt
• 3/4 pepper
• 10 tablespoon good olive oil
• 1/4 cup minced scallions
• 2 tablespoons minced flat leaf parsley
• 2 tablespoons basil leaves

Preparation

Step 1

Drop the potatoes in a large pot of boiling water and cook 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. Cut them in slices and place in medium bowl. Toss gently with chicken stock and wine.

Combine vinegar, mustard, salt and pepper in a blender and add olive oil. Process until fully blended. Place vinaigrette to potatoes.

Add scallions, and herbs to potatoes. Serve warm or at room temperature.