French Potato Salad
June 27, 2016
This French Potato Salad is great for picnics because it does not have mayonnaise. It's tangy, delicious and brightened up with the fresh herbs.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
3 tablespoons Champagne vinegar
¾ teaspoon freshly ground black pepper
¼ cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
Directions
1Drop 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 ½ (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.
2Combine the vinegar, mustard, ½ 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, 1½ teaspoons salt, and ½ teaspoon pepper and toss. Serve warm or at room temperature.
Recipe from The Barefoot Contessa Cookbook, 1999
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