[MaryHelen]

I know that potatoes are a seldom, but with the potluck season coming up here is a great salad to take for barbecues. A little would be just fine for Phase 2.



This recipe is adapted from the Barefoot Contessa cookbook. It is WONDERFUL! The fresh herbs are essential--don't even try to make it with dried. It is also important to use a good flavored olive oil. Whenever we make this, it gets rave reviews. My husband could eat it daily for a week. Easy to double or triple for a crowd! Something different from your typical mayo based potato salad!

1 lb small white potatoes
1 lb small red potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon kosher salt
3/4 teaspoon fresh ground pepper
10 tablespoons olive oil
1/4 cup minced green onions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced parsley
2 tablespoons chiffonade fresh basil leaves
1. Cut potatoes in half, quarters if they are larger.
2. Steam until cooked--can pierce easily with fork (can boil if you prefer).
3. Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
4. Place in medium bowl and toss gently with the wine and chicken stock.
5. Allow the liquids to soak into the warm potatoes before proceeding.
6. Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
7. Add the vinegarette to the potatoes.
8. Add the green onions, dill, parsley, and basil.
9. Serve warm or at room temperature.



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4-6 servings change to: US Metric servings
20 minutes 10 mins prep time 10 mins cook time

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