Description
French Potato Salad brings Parisian elegance to your summer table with Ina Garten’s classic recipe. Crisp herbs, tangy Dijon mustard, and white wine vinegar dance together, creating a light, refreshing side dish you’ll want to serve at every gathering.
Ingredients
Scale
Potatoes:
- 1 pound (454 grams) small white boiling potatoes
- 1 pound (454 grams) small red boiling potatoes
Herbs and Seasonings:
- ¼ cup (60 milliliters) minced scallions (white and green parts)
- 2 tablespoons (30 milliliters) minced fresh dill
- 2 tablespoons (30 milliliters) minced flat-leaf parsley
- 2 tablespoons (30 milliliters) julienned fresh basil leaves
- 2 teaspoons (10 grams) kosher salt
- ¾ teaspoon (3.75 grams) freshly ground black pepper
- ½ teaspoon (2.5 milliliters) Dijon mustard
Liquids and Oil:
- 2 tablespoons (30 milliliters) good dry white wine
- 2 tablespoons (30 milliliters) chicken stock
- 3 tablespoons (45 milliliters) Champagne vinegar
- 10 tablespoons (150 milliliters) good olive oil
Instructions
- Submerge whole potatoes in a generously salted water bath, simmering for 20 to 30 minutes until tender yet firm. Carefully drain and wrap in a clean kitchen towel, allowing residual steam to redistribute moisture for 10 minutes.
- Slice potatoes into rustic halves or quarters, transferring to a spacious mixing vessel. Delicately bathe the potato pieces with white wine and rich chicken stock, permitting them to absorb the aromatic liquid.
- Craft a vibrant vinaigrette by whisking together tangy vinegar, robust Dijon mustard, salt, and freshly ground black pepper. Gradually incorporate extra virgin olive oil in a steady stream, creating a silky, emulsified dressing.
- Gently cascade the vinaigrette over the wine-infused potatoes. Fold in a medley of finely chopped scallions, feathery dill, verdant parsley, and fragrant basil. Season comprehensively with an additional 1 salt and pepper, carefully blending to maintain potato integrity.
- Present the salad either warmly steaming or at ambient temperature, showcasing the harmonious blend of herbs and aromatic dressing.
Notes
- Potato Selection Matters: Choose waxy varieties like Yukon Gold or red potatoes that hold their shape and absorb flavors beautifully during cooking.
- Salt Water Magic: Add plenty of salt to boiling water to season potatoes deeply from the inside out, creating a more flavorful base.
- Temperature Control: Remove potatoes from heat just before they become too soft, allowing them to finish cooking with residual warmth.
- Cooling Strategy: Spread hot potatoes on a baking sheet to cool quickly and prevent overcooking, maintaining their perfect tender texture.
- Vinaigrette Timing: Dress warm potatoes immediately to help them soak up maximum flavor from the tangy dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg