Tuesday, April 17, 2012

French Potato Salad

 

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
Serves 6

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

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