Over Memorial Day weekend I made this French Potato Salad to go along with my bbq ribs. Instead of the Vermont Potato Salad which I adore I decided to make this lighter version which is equally delicious.
French Potato Salad has no mayo, but is instead mixed with with a simple vinaigrette, and then tossed with fresh scallions, and lots of fresh herbs, in this case dill, parsley, and basil.
This recipe is from Ina Garten and we all know Ina wouldn’t steer us wrong.
Here’s the recipe… (which can easily be adjusted accordingly for a crowd)
French Potato Salad (The Barefoot Contessa Cookbook, 1999)
(4 to 6 servings)
Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock ( I omitted this and added 1 tablespoon of white wine vinegar to the warm potatoes because I love the extra tang it gives them)
3 tablespoons Champagne vinegar
½ teaspoon Dijon mustard
2 teaspoons kosher salt
¾ teaspoon freshly ground pepper
10 tablespoons good olive oil
¼ cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flar-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 half (quarters if the potatoes are larger) and place in a medium bowl.
Toss gently with the wine and chicken stock (or white wine vinegar).
Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, ½ teaspoon salt, and ¼ 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 and ½ teaspoons salt, and ½ teaspoon pepper and toss.
Serve warm or at room temperature.
