French Potato Salad

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French Potato Salad Ingredients

1 pound potatoes small white	1 teaspoon Freshly ground black pepper
1 pound potatoes small red	10 tablespoons olive oil good
2 tablespoons white wine good and dry	1 cup Scallions
2 tablespoons chicken stock	2 tablespoons fresh dill minced
3 tablespoons champagne vinegar	2 tablespoons parsley minced flat leaf
1 teaspoon Dijon mustard	2 tablespoons basil leaves fresh chiffonade
2 teaspoons kosher salt

Instructions for French Potato Salad

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. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, salt, and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, salt and pepper and toss. Serve warm or at room temperature.

Main Ingredient: PotatoCuisine: French

Ingredient Insight - look inside this recipe

Salads James Favorite Barbie Friendly Fall Picnics Spring Summer Vegetarian French Potato Lunch

for flavor and categorization

Everyone made American potato salad with mayonnaise until Julia Child showed us how to appreciate the freshness and beauty of perfectly cooked potatoes with green herbs and a flavorful vinaigrette. This is my version of her dish. It is most delicious in early autumn when the small potatoes have been freshly dug and they have a sweet flavor and a creamy texture. I also love to make it into a beautiful summer lunch by adding all kinds of delicious Provencal ingredients (see the Provencal Potato Salad) [I posted this recipe.]