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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

FRENCH POTATO SALAD Recipe

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This recipe for FRENCH POTATO SALAD is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. small white potatoes
1 lb. small red potatoes
2 Tbsp. good dry white wine
2 Tbsp. chicken stock
3 Tbsp. champagne or white wine vinegar
1/2 tsp. Dijon mustard
2 tsp. Kosher salt
3/4 tsp. freshly ground black pepper
10 Tbsp. good olive oil
1/4 cup minced scallions (white and green parts)
2 Tbsp. minced fresh dill
2 Tbsp. minced fresh flat-leaf parsley
2 Tbsp. julienned fresh basil leaves
Directions:
Directions:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 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, cut in 1/2 (quarters if the potatoes are larger) and place them in a medium bowl. Toss gently with the wine and the chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 tsp. salt and 1/4 tsp. pepper and slowly whisk in the olive oil to make an emulsion.
Add the vinegrette to the potatoes.
Add the scallions, dill, parsley, basil, 1 1/2 tsp. salt, and 1/2 tsp. of pepper and toss.
Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
50 min.
Personal Notes:
Personal Notes:

This is from the Barefoot Contessa cookbook and is a great alternate to the mayonnaise/egg version of potato salad.

 

 

 

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