French Potato Salad (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 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 |
Directions:
1. 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.
2. 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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