Spring is only 11 days away and warm weather always means “Potato Salad Season” to me. Love, love, love it!!! I was so happy to find this French Potato Salad recipe in our local Roanoke Valley Home Magazine. Thank you Marsha Gale for sharing your recipe! It has a lovely Dijon mustard, sweet and sour tang to it with lots of yummy Yukon Gold Potatoes, dill and basil and a touch of…you guessed it…CHAMPAGNE!
FRENCH POTATO SALAD
Adapted from Ina Garten
The variety of potato used makes a difference – waxy is better than starchy; stay away from russets as they will not hold their shape.
2 pounds peeled and cubed Yukon gold potatoes or tiny red potatoes (I used this hack to peel my potatoes after they are cooked. So easy! Then I cut my potatoes into cubes after I cooked and peeled them. https://www.goodhousekeeping.com/food-recipes/cooking/a46964/potato-peeling-hack/
2 tablespoons dry white wine (I used champagne!)
2 tablespoons chicken stock
3 tablespoons champagne vinegar (or white wine vinegar)
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
10 tablespoons olive oil
1/4 cup minced scallions (white and green parts) (I added a shallot, finely chopped)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 tablespoons julienned fresh basil leaves
Cover potatoes in cold water and bring to a simmer on high to medium-high heat. Cook until a sharp knife slips easily into potato. Drain in a colander and place in a medium size bowl.
Toss the potatoes gently with the wine and chicken stock. Allow the liquids to soak in the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
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