Herb Potato Salad

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I just saw this episode today and came to the site to print out all four recipes, including this French-style potato salad. After the potatoes were cooked, cut up and placed in a bowl, I thought I saw Ina pour chicken stock over the potatoes from a measuring cup, saying I hope you have homemade. It was quite a bit of chicken stock, more than a cup.

Now I see the recipe calls for 2 Tablespoons in the dressing. Am I delusional?

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This is well worth the making.

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I've always made potato salad with eggs and has always come out great. However this is very elegant and great taste. It was a success during dinner.

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most potato salads require mayonaise and this one is just fantastic!

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This recipe is really easy. And the best part is that it has a few ingredients, it could work in an elegant or simple mean, and it is simply delicious!

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I cut back the oil and added a spoon on grainy mustard and an extra spoon of honey dijon. Came out well.

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Loved the flavor of this potato salad, but once again far too much dressing and salt. (And I love both. You could easily cut the dressing in half. The salt, too (and I used kosher. no champagne vinegar so I used red wine -- no prob. Also used dried dill -- 1 tsp for 1 tablespoon fresh. Will make again but cut the dressing and salt in half.

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The salad had a sweet taste and it was a light potato salad, not heavy like a mayo based salad.

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I made this potato salad exactly as insructed, but I added fresh dill as well. I chilled it and we had it for dinner that evening. I really didnt care for it cold. The next day I heated it a little on the stove, and it was so much better. The flavors popped then, and the dressing became more liquid and flavorful. I'll make this again, but we'll be eating it warm.

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I've made this twice now and I'm hungry for it again. Delicious!