French Potato Salad
"This recipe is adapted from the Barefoot Contessa cookbook. It is WONDERFUL! The fresh herbs are essential--don't even try to make it with dried. It is also important to use a good flavored olive oil. Whenever we make this, it gets rave reviews. My husband could eat it daily for a week. Easy to double or triple for a crowd! Something different from your typical mayo based potato salad!"
photo by jackieblue
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 lb small white potatoes
- 1 lb small red potato
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons white balsamic vinegar
- 1⁄2 teaspoon Dijon mustard
- 1 tablespoon kosher salt
- 3⁄4 teaspoon fresh ground pepper
- 10 tablespoons olive oil
- 1⁄4 cup minced green onion (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced parsley
- 2 tablespoons chiffonade fresh basil leaves
directions
- Cut potatoes in half, quarters if they are larger.
- Steam until cooked--can pierce easily with fork (can boil if you prefer).
- Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
- Place in medium bowl and toss gently with the wine and chicken stock.
- Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
- Add the vinegarette to the potatoes.
- Add the green onions, dill, parsley, and basil.
- Serve warm or at room temperature.
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Reviews
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Have been making this Ina recipe for years - including at a dinner party with Tuna Nicoise - and every time people want the recipe. -
We love this salad, it is a nice change from the regular mayo potato salads. I used a white wine vinegar and left out the dill. Excellent for a summer picnic. -
Very good. I also saw Ina Garten making it on TV. I substituted balsamic vinegar with the juice of 1 lemon and I also used dijon mustard seeds instead of ready to eat mustard. Came out delicious,wedid not have leftovers . The only downside is that it doesn't look very appealing to the guests,since potatoes don't hold their shape when mixing. I will still be making it for our summertime famly meals. Thank you. -
Sorry folks, I know everyone else seemed to love this recipe... I did not. I made it exactly as written and everyone agreed that it just seemed to be missing something. I'll try another recipe. Thanks. -
This was a nice change. A guest called it "refreshing" due to the fresh herbs. After reading the reviews, I decided to make it with half red creamer potatoes and half baby purple potatoes. Good call. I think it might have been even better looking if I had used white balsamic, but I used brown. Great for the hot day we had since I didn't have to worry about mayo sitting out. Thanks!
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Tweaks
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Very good. I also saw Ina Garten making it on TV. I substituted balsamic vinegar with the juice of 1 lemon and I also used dijon mustard seeds instead of ready to eat mustard. Came out delicious,wedid not have leftovers . The only downside is that it doesn't look very appealing to the guests,since potatoes don't hold their shape when mixing. I will still be making it for our summertime famly meals. Thank you.
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
