Ina Garten’s French Potato Salad
Ina’s classic potato salad recipe is much lighter than a classic potato salad with mayonnaise, and it is easily rendered vegan by substituting vegetable stock for chicken stock. It is an instant staple at cookouts and is a great summery addition to any barbecue menu.
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1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons of white wine
2 tablespoons of chicken (or vegetable) stock
3 tablespoons of Champagne vinegar
1/2 teaspoon of Dijon mustard
2 teaspoons of salt
3/4 teaspoon of freshly ground black pepper
10 tablespoons of good extra virgin olive oil
1/4 cup of minced scallions (both the white and the green parts)
2 tablespoons of minced fresh dill
2 tablespoons of minced flat-leaf parsley
2 tablespoons of minced fresh basil leaves
Add the potatoes to a large pot of boiling water and cook them for 20-30 minutes, until they are just cooked through. Drain the potatoes in a colander, cover them with a dish towel and set them aside for about 10 minutes. When the potatoes are cooled, cut them into halves or quarters (depending on their size) and place in a large bowl. Add the white wine and chicken stock and toss them together with the potatoes. Set this bowl aside.
In a medium bowl, combine the vinegar, the mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Whisk in the olive oil. Add this vinaigrette to the the potatoes.
Add the scallions, dill, parsley, basil, and the remaining salt and pepper. Toss all together and serve warm or at room temperature.
Katharine spent her junior year abroad indulging in delicious food (and doing a little studying) in Lyon, France and Bologna, Italy. Back home, she loves cooking Ina’s Perfect Roast Chicken.