Friday, June 29, 2012

French Potato Salad

Recipe from The Barefoot Contessa Cookbook
Husband-Tested in Alice’s Kitchen

The Orange County HomeGrown Farmers Market has fresh herbs right now.  I bought some last Saturday and then headed to Lost River Market & Deli for the rest of the ingredients to make this deliciously tangy potato salad. 

2 pounds small white and/or red new potatoes cut into bite-size cubes
2 Tablespoons good dry white wine
2 Tablespoons chicken stock or vegetable stock
3 Tablespoons champagne vinegar or white wine vinegar
½ teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 Tablespoons good olive oil
¼ cup minced scallions (white and green parts)
2 Tablespoons minced fresh dill
2 Tablespoons minced flat-leaf parsley
2 Tablespoons julienned fresh basil leaves

Place the potatoes into a large pot of salted water.  Bring to a boil and then cook for 20 to 30 minutes, until they are just cooked through.
Drain in a colander and then 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, ½ teaspoon salt, and ¼ teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add this vinaigrette to the potatoes.
Add the scallions, dill, parsley, basil, 1½ teaspoons salt, and ½ teaspoon pepper and toss. Serve warm or at room temperature.

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