BAREFOOT CONTESSA FRENCH POTATO SALAD

BAREFOOT CONTESSA FRENCH POTATO SALAD image

Yield 8 Servings

Number Of Ingredients 13

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1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons 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 scallions, minced
2 tablespoons fresh dill, minced
2 tablespoons Italian flat leaf parsley, minced
2 tablespoons fresh basil leaves, gently chopped

Steps:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20-30 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 (I do this by holding them in a hot pad), cut them in half or quarters if they are quite large 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.