Monday, January 18, 2010

French Potato Salad

French Potato Salad

This potato salad is my favorite from one of my favorite cook books, “barefoot contessa.” Instead of using mayonnaise, she uses a nice herb vinaigrette.

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons vegetable stock
3 tablespoons champagne or white wine vinegar
½ teaspoon Dijon mustard
Kosher salt
¾ teaspoon freshly ground pepper
10 tablespoons extra-virgin olive oil
¼ cup minced scallions
2 tablespoons, minced fresh dill
2 tablespoons minced flat leaf parsley
2 tablespoons chopped fresh basil leaves

Drop the potatoes into a large pot of boiling salted water and cook for about 20 minutes or until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 minutes. As soon as you can handle them, cut in half or quarters if they are larger and place in a medium bowl. Toss gently with the wine, and vegetable stock. Allow the liquids to soak into the potatoes before proceeding.

Combine the vinegar, mustard, ½ teaspoon salt, and ¼ 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, salt and pepper to taste and toss. Serve warm or at room temperature.

If you want to change this salad up a bit, here are some things you can add. Capers, cherry tomatoes, halved, black olives, hard boiled eggs, quartered.

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