Potato salad is one of those dishes that is fabulous for summer entertaining. It’s a hit with almost everyone, and goes great with BBQ, picnic fare and poolside bites. French Potato Salad is a twist on the mayonnaise based version, with the potatoes being tossed with a Dijon vinaigrette. Fresh herbs take it up a notch and make it even more scrumptious. Whether you are paring it with hamburgers, grilled ribs, hot dogs or other summer deliciousness, this French Potato Salad will be your go-to side dish this summer.
The vinaigrette in this recipe is so delicious I top other salads with it as well. Don’t you love those multi-purpose recipes? I know I do! Like I said above this potato is perfect for summer affairs because it can be eaten chilled or at room temperature. I know how difficult it can be to keep everything cold on a hot summers day and that’s where this delicious recipe for French Potato Salad comes in handy.
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
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
1. 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.
2. 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.
Recipe from: The Barefoot Contessa Cookbook, 1999