Epicure: French Potato Salad

There is something so alluring about French Cuisine, however the recipes can get a bit complicated so I prefer to admire them on the pages of my cookbook vs. tackle them in my kitchen. I stumbled across this yummy recipe for French Potato Salad in Ina Garten's book and it screamed foolproof so I made a short shopping list and headed to market to gather my ingredients. 

The use of fresh herbs and Champagne Vinegar [you can sub white wine vinegar] results in crisp clean flavors, perfect for a light lunch or an accompaniment to almost any dish. This is definitely going to be on the rotation of quick, easy and delicious meals! 

French Potato Salad - Ina Garten

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.

 

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