More Great Recipes: Potluck | Salad

Potato Salad


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

I haven't made this yet, but I really need to as soon as the weather warms up and we have a summer bbq. It's really too much for two people.

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