Ina Garten's French Potato Salad is full of fresh herbs and vinagar and the perfect dish to elevate your next backyard barbecue!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American, French
Keyword: potato, side dish, vegetarian
Author: Ina Garten
Ingredients
1poundsmall white boiling potatoes
1poundsmall red boiling potatoes
2tablespoonsgood dry white wine
2tablespoonschicken stock
3tablespoonsChampagne vinegar
1/2teaspoonDijon mustard
2teaspoonskosher salt
3/4teaspoonfreshly ground black pepper
10tablespoonsgood olive oil
1/4cupminced scallionswhite and green parts
2tablespoonsminced fresh dill
2tablespoonsminced flat-leaf parsley
2tablespoonsjulienned fresh basil leaves
Instructions
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.