French Potato Salad

Unlike the cold American potato salad coated with mayonnaise, French potato salad is usually bathed in a vinaigrette and served warm.

Yield:

4 to 6 servings

Ingredients

1. 1 pound small white boiling potatoes
2. 1 pound small red boiling potatoes
3. 2 tablespoons good dry white wine
4. 2 tablespoons chicken stock
5. 3 tablespoons Champagne vinegar
6. 1/2 teaspoon Dijon mustard
7. 2 teaspoons kosher salt
8. 3/4 teaspoon freshly ground black pepper
9. 10 tablespoons good olive oil
10. 1/4 cup minced scallions (white and green parts)
11. 2 tablespoons minced fresh dill
12. 2 tablespoons minced flat-leaf parsley
13. 2 tablespoons julienned 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 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 the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
2. 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.

Notes