French Potato Salad

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I got this from Ina Garten on the Food Network. I really liked it, as did Jeff, though he wishes there were some hard boiled eggs included and I think that would work fine as well. I like this recipe because there is no mayo, which is healthier than what I normally do, and safer for a picnic or Jeff can take it to school for lunch.



Ingredients



  • 1 pound small white boiling potatoes

  • 1 pound small red boiling potatoes

  • 4 tablespoons chicken stock

  • 3 tablespoons Champagne vinegar

  • 1/2 teaspoon Dijon mustard

  • 2 teaspoons kosher salt (i just used regular)

  • 3/4 teaspoon freshly ground black pepper

  • 5-8 tablespoons good olive oil

  • 1/4 cup minced scallions (white and green parts)

  • 2 tablespoons minced fresh dill (didn't have fresh and it was still good)

  • 2 tablespoons minced flat-leaf parsley

  • 2 tablespoons julienned fresh basil leaves (didn't use, just wasn't in mood, but still good)

Directions


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. (don't cook until soft, or you will have a mashed potato salad. if you think your potatoes are the perfect tenderness, then skip the steaming part that follows) Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with chicken stock. Allow the liquids to soak into 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, room temperature or cold.

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