Total Time
Prep 10 mins
Cook 10 mins

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!

Ingredients Nutrition


  1. Cut potatoes in half, quarters if they are larger.
  2. Steam until cooked--can pierce easily with fork (can boil if you prefer).
  3. Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
  4. Place in medium bowl and toss gently with the wine and chicken stock.
  5. Allow the liquids to soak into the warm potatoes before proceeding.
  6. Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
  7. Add the vinegarette to the potatoes.
  8. Add the green onions, dill, parsley, and basil.
  9. Serve warm or at room temperature.
Most Helpful

Have been making this Ina recipe for years - including at a dinner party with Tuna Nicoise - and every time people want the recipe.

Siren Chef May 27, 2010

We love this salad, it is a nice change from the regular mayo potato salads. I used a white wine vinegar and left out the dill. Excellent for a summer picnic.

pittgal April 12, 2010

Very good. I also saw Ina Garten making it on TV. I substituted balsamic vinegar with the juice of 1 lemon and I also used dijon mustard seeds instead of ready to eat mustard. Came out delicious,wedid not have leftovers . The only downside is that it doesn't look very appealing to the guests,since potatoes don't hold their shape when mixing. I will still be making it for our summertime famly meals. Thank you.

Arichka April 30, 2008