HERBED POTATO SALAD
Christina Holmes
Julia Child’s
ingredients
- 2 lbs (8-10 medium) white and yellow boiling potatoes
- 4 Tb dry white wine
- 2 Tb chicken stock
- 2 Tb white wine vinegar
- 1 Tb lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 6 Tb olive oil
- pepper
- 2 Tb minced shallots or green onion
- 3 Tb chopped mixed fresh herbs
directions
- 1
Scrub potatoes. Drop them into boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel, if desired, and cut them into slices about 1/8 inch thick. Place them into a mixing bowl.
- 2
Pour wine and stock over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquid.
- 3
Beat the vinegar, mustard, lemon juice, and salt in a small bowl until the salt has dissolved. Then beat the oil in as it is added in a slow steady stream. Season to taste, and stir in the shallots. Pour the dressing over the potatoes, and toss gently to blend. Garnish with fresh chopped herbs.
- 4
Serve while still warm or at room temperature.
Source: Christina Holmes
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