3 Videos | Photo: French Potato Salad Recipe
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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By Paris-France
Allen, Texas
on February 07, 2012
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Was excited to try this. Didn't like flavors at all!!! :(
By ooliedonna
on September 04, 2011
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This produced very tasty results, but I'm glad I read through the reviews before making this. Thanks to many of the helpful tips, I made a few modifications to the recipe that customized it to my taste, and the result was delicious. Ten tablespoons of olive oil would have been way too much. I cut back to 7 and there was still a lot of dressing in the bowl, even after marinating in the potatoes overnight. I would probably cut back to 6 or maybe even 5 the next time I make this. Not being a fan of parsley or dill, I used fresh rosemary and thyme instead and it was fab. I made this a day ahead and brought to room temperature before serving, it tasted great. I think Ina's instructions to steam the potatoes after boiling and then tossing them with chicken stock and wine before adding the dressing makes all the difference in getting great results.
By buonappetito50
on September 03, 2011
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It was excellent and such a nice light dressing!I would make it over and over
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