Delicious French Potato Salad
To summarize, there are two versions of this recipe; first, you have a wonderful potato salad that can stand on its own but with the additional ingredients, the salad is transformed into a true French Procencal Potato Salad.
Course Main Course, Salad
Cuisine French
- 2 Lbs. Red New Potatoes - small
- 2 Tbsp. Dry White WIne
- 2 Tbsp. Chicken Stock
- 3 Tbsp. Champagne Vinegar
- Juice of ½ Lemon
- 1/2 tsp. Dijon and Grainy Mustard
- 2 tsp. Kosher Salt
- 1 tsp. Freshly Ground Black Pepper
- 10 Tbsp. Extra-Virgin Olive Oil
- 1/4 C. Green Onion - minced white and green parts
- 2 Tbsp. Fresh Dill - minced
- 2 Tbsp. Fresh Flat-Leaf Parsley - minced
- 2 Tbsp. Fresh Basil - cut into thin strips or a chiffonade
Additional Vegetables - Optional
- ½ lb. Haricot Verts - stems removed and lighly blanched
- 1/2 cup Capers
- 1 cup Cherry Tomatoes - mulit-colored if avaaible
- 1/2 cup Small Red onion - finely diced
- 3 Eggs Eggs - hard boiled - peeled and cut into quarters
- 1/2 cup Kalamata Black Olives - pitted
- 3 Anchovy Filets - chopped (optional)
Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes or until they are just cooked through. Drain in a colander
Let cool for about 10 minutes. As soon as they can be handled, cut in half or in quarters depending on the size. Place in a large bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes.
Combine the vinegar, lemon, mustards, ½ tsp. salt, and ¼ tsp. pepper and slowly whish in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the green onions, dill, parsley, basil, and the remaining salt and pepper and gently toss to combine.
Serves 4 to 6