FRENCH POTATO SALAD
One of my favorite of all Potato Salad. A nice one for spring and Easter. It's light and delicious. Perfect to go with that Easter Ham or roast. Sue
An Ina Garten Recipe
1 lb small white boiling potatoes
1 lb small red skin boiling potatoes
2 Tbspns good dry white wine (or veggie or chicken stock if you refrain from wine)
2 Tbspns chicken stock
3 Tbspns Champagne Vinegar
1/2 tsp Dijon Mustard
2 tsp Kosher salt
3/4 tsp fresh black pepper
10 Tbspns good olive oil
1/4 cup minced scallions, both white and green parts
2 Tbspns Julienned fresh basil leaves
2 Tbspns minced fresh dill
2 Tspns minced flat leaf parsley
Drop white and red potatoes into large pot of boiling water and cook for 20 to 30 minutes, or until they are just cooked through, depending on their size.
Drain in a colander and place towel over the pot to allow them to steam 10 more minutes just sitting on the counter. As soon as you can handle them, (cut in 1/2 inch quarters, if potatoes are larger).
Toss gently with the wine and chicken stock. Allow liquids to soak into the warm potatoes before proceeding.
Combine vinegar, mustard, 1/2 tsp salt, 1/4 tsp 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 tsps salt, and 1/2 tsp pepper and toss well. Serve warm or at room temperature (best for flavor).
Posted by: pgeistfeld@yahoo.com
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