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.