Barefoot Contessa's Herb Potato Salad

Recipe by Juenessa
READY IN: 45mins




  • Place the potatoes and 2 tablespoons salt in a large pot of water.
  • Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
  • Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel.
  • Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  • Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
  • Slowly whisk in the olive oil to make an emulsion.
  • Set aside.
  • When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.
  • Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
  • Add the onion, tarragon and parsley, and salt and pepper to taste.
  • Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
  • Serve cold or at room temperature.
  • **Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.