French Potato Salad Recipe

Name: French Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6 servings
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

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

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 to 6 servings

Instructions

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.

Side Dishes