Recipes : Herb Potato Salad : Food Network

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Herb Potato Salad
2006, Ina Garten, All Rights Reserved

Ingredients
3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh flat-leaf parsley

Directions
Place the potatoes and 2 tablespoons salt in a large
pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to
15 minutes, until the potatoes are barely tender when pierced with a knife. Drain
the potatoes in a colander, then place the colander with the potatoes over the
empty pot off the heat and cover with a clean, dry kitchen towel. Leave the
potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice,
garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the
olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves,
depending on their size. Place the cut potatoes in a large bowl and pour enough
dressing over them to moisten. (As the salad sits, you may need to add more
dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss
well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve
cold or at room temperature.