This delicious potato salad avoids the use of mayonnaise. I have nothing against mayonnaise, but it is nice to have an alternative way to dress up your potato salad, don't you agree? A great dish to serve with a lemony broiled fish and a green salad.
French Potato Salad
Adapted from The Barefoot Contessa Cookbook
2 lbs small red or yellow potatoes (I like Gold Creamer potatoes)
2 Tblsp dry white wine
2 Tblsp chicken stock (check for gluten ingredients)
3 Tblsp champagne vinegar
1/2 tsp Dijon mustard
1 tsp salt
3/4 tsp ground black pepper
8 Tblsp olive oil
1 shallot, minced
2 Tblsp fresh dill, minced (or 1 Tblsp dried dill)
2 Tblsp parsley, minced
2 Tblsp fresh basil leaves, chopped
Clean the potatoes and put into a heavy pot. Cover with water and bring to a boil. Cook for 20-30 minutes or until just tender when poked with a knife. Drain in a colander, cover with a towel and allow to steam for 10 more minutes.
While still hot, cut each potato in half (quarters if the potatoes are large) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes for a few minutes.
In a small bowl combine the vinegar, mustard, salt, pepper, olive oil, shallot and herbs. Whisk with a fork to form an emulsion. Add the vinaigrette to the potatoes and serve warm or at room temperature