French Potato Salad
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
  • ½ teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 10 tablespoons good olive oil
  • ¼ cup minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons julienne fresh basil leaves
Directions
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 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.

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, 1 ½ teaspoons salt, and ½ teaspoon pepper and toss. Serve warm or at room temperature.

Prep Time: 20 min.
Yield: 4 to 6 servings


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