Fresh Potato Salad
Meghan Carney
ingredients
- 1 lb small white boiling potatoes
- 1 lb small red boiling potatoes
- 1 TB good dry white wine
- 2 TB chicken stock
- 3 TB champagne vinegar
- 1/2 tsp. Dijon mustard
- 2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 10 TB good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 TB minced fresh dill
- 2 TB minced flat-leaf parsley
- 2 TB chiffonade of fresh basil leaves
directions
- 1
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minute. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceedings.
- 2
Combine the vinegar, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and slowly whist in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 tsp. salt, and 1/2 tsp. pepper and toss.
- 3
Serve warm or at room temperature.
Source: Meghan Carney
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