French Potato Salad
Anne Carberry
An olive oil instead of mayonnaise-based fresh potato salad with herbs.
ingredients
- 3 Lbs. Small White Boiling Potatoes
- Kosher Salt
- 2 Tbs. Dry White Wine
- 2 Tbs. Chicken Stock
- 2 Tbs. Lemon Juice
- 2 Cloves of Garlic, Minced
- 1/2 Teasp Dijon Mustard
- Freshly Ground Black Pepper
- 2/3 Cup Olive Oil
- 1/4 Cup Red Onion, Finely Diced
- 2 Tbs. Chopped Fresh Tarragon
- 2 Tbs. Chopped Fresh Flat-Leaf Parsley
directions
- 1
Place potatoes and 2 tablespoons salt in a large pot of water. Bring to a boil, lower the heat and simmer for 10-15 minutes or until tender. Drain the potatoes in a colander and allow to dry out exposed to the air for about 5 minutes. Cover the potatoes with a clean kitchen towel to rest. Then inb a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard 2 teaspoons salt and 3/4 tgeaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
- 2
After potatoes are cool, cut into quarters of helves and 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.
notes
This is a recipe from Ina Garten and I really like the change from my usual potato salads that have mayonnaise.
Source: Anne Carberry
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews