Recipe by Kimke
This recipe is adapted from the Barefoot Contessa cookbook. It is WONDERFUL! The fresh herbs are essential--don't even try to make it with dried. It is also important to use a good flavored olive oil. Whenever we make this, it gets rave reviews. My husband could eat it daily for a week. Easy to double or triple for a crowd! Something different from your typical mayo based potato salad!
- 1 lb small white potatoes
- 1 lb small red potato
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons white balsamic vinegar
- 1⁄2 teaspoon Dijon mustard
- 1 tablespoon kosher salt
- 3⁄4 teaspoon fresh ground pepper
- 10 tablespoons olive oil
- 1⁄4 cup minced green onion (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced parsley
- 2 tablespoons chiffonade fresh basil leaves
Directions See How It's Made
- Cut potatoes in half, quarters if they are larger.
- Steam until cooked--can pierce easily with fork (can boil if you prefer).
- Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
- Place in medium bowl and toss gently with the wine and chicken stock.
- Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
- Add the vinegarette to the potatoes.
- Add the green onions, dill, parsley, and basil.
- Serve warm or at room temperature.