French Potato Salad
Source of Recipe
BAREFOOT CONTESSA
Recipe Introduction
Recipe Summary
Prep Time: 20 minutesCook Time: 30 minutes
Yield: 4 to 6 servings
List of Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken 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
Recipe
Drop the white and red potatoes into a large pot of boiling salted water
and cook for 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. 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 chicken stock. Allow the liquids to soak into the warm
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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