Recipe courtesy of Ina Garten
Total:
45 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Recipe courtesy of Eddie Jackson

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Nancy Fuller

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Potato Casserole

Recipe courtesy of Trisha Yearwood

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Ina Garten

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking