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Thursday, September 9, 2010

Epicure: French Potato Salad

There is something so alluring about French Cuisine, however the recipes can get a bit complicated so I prefer to admire them on the pages of my cookbook vs. tackle them in my kitchen. I stumbled across this yummy recipe for French Potato Salad in Ina Garten's book and it screamed foolproof so I made a short shopping list and headed to market to gather my ingredients. 
The use of fresh herbs and Champagne Vinegar [you can sub white wine vinegar] results in crisp clean flavors, perfect for a light lunch or an accompaniment to almost any dish. This is definitely going to be on the rotation of quick, easy and delicious meals! 
French Potato Salad - Ina Garten
Ingredients:
  • 1 pound small white boiling potatoes
  • 1 pound small red boiling potatoes
  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons good olive oil
  • 1/4 cup minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons julienned fresh basil leaves
 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. 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.
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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