POTATO SALAD

 

  • Cooking Time:
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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

  • 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.

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.

Categories: Potluck  Salad 

Author Credit: Barefoot Contessa

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