Ingredients
- 1 pound small, white potatoes
- 1 pound small, red potatoes
- 2 Tbs. white wine
- 2 Tbs. chicken stock
- 3 Tbs. Champagne vinegar
- 1/2 tsp. Dijon mustard
- 2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 10 Tbs. good olive oil
- 1/4 c. minced scallions (white and green parts)
- 2 Tbs. minced fresh dill
- 2 Tbs. minced flat-leaf parsley
- 2 Tbs. julienned fresh basil leaves
Directions
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 minutes (at most), 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 and 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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