French Potato Salad, from The Barefoot Contessa Cookbook

• Gluten free

• Produce

  • 2 tbsp Basil, fresh leaves
  • 2 tbsp Dill, Fresh
  • 2 tbsp Flat-leaf parsley
  • 1 lb Potatoes, small white
  • 1 lb Potatoes, small red
  • 1/4 cup Scallions

• Canned Goods

  • 2 tbsp Chicken stock

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Champagne vinegar
  • 10 tbsp Olive oil, good

• Beer, Wine & Liquor

  • 2 tbsp White wine, good dry

Found on keyingredient.com

Description

Ingredients

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• ½ teaspoon Dijon mustard
• 2 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• ¼ cup scallions, minced (white and green parts)
• 2 tablespoons fresh dill, minced
• 2 tablespoons flat-leaf parsley, minced
• 2 tablespoons fresh basil leaves, julienned

Directions

• 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 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.
• 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.