Description
Ina Garten’s herbed potato salad brings classic Hamptons elegance to summer gatherings with fresh dill and tangy mustard. Crisp potatoes kissed with white wine vinegar create a refreshing side dish that elevates any picnic or barbecue spread.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) small white boiling potatoes
- ⅔ cup (158 milliliters) good olive oil
- ⅔ cup (158 milliliters) good olive oil
Herbs and Aromatics:
- 2 tablespoons (30 milliliters) chopped fresh tarragon
- 2 tablespoons (30 milliliters) chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- ¼ cup (40 grams) red onion, finely diced
- ¼ cup (40 grams) red onion, finely diced
Liquid and Seasoning Components:
- 2 tablespoons (30 milliliters) good dry white wine
- 2 tablespoons (30 milliliters) chicken stock
- 2 tablespoons (30 milliliters) lemon juice
- ½ teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Submerge whole potatoes with of salt in a large pot of cold water. Bring liquid to a rolling boil, then reduce heat and gently simmer for 10-15 minutes until potatoes reach a tender yet firm consistency.
- Drain potatoes and allow them to steam-dry inside the pot, covering with a clean kitchen towel for 15-20 minutes. This technique helps remove excess moisture and creates a more concentrated potato texture.
- Prepare the vinaigrette by combining white wine, chicken stock, freshly squeezed lemon juice, minced garlic, Dijon mustard, of salt, and of freshly ground black pepper in a small mixing bowl.
- Slowly drizzle olive oil into the liquid mixture, whisking continuously to create a smooth, emulsified dressing. Set aside at room temperature to allow flavors to meld.
- Once potatoes have cooled sufficiently, slice them into rustic quarters or halves, depending on their original size. Transfer the cut potatoes to a spacious serving bowl.
- Gently pour the prepared vinaigrette over the potatoes, ensuring each piece receives a light coating. Incorporate finely chopped red onion, fresh tarragon, and chopped parsley into the mixture.
- Taste and adjust seasoning with additional salt and pepper as needed. Carefully fold all ingredients to distribute dressing and herbs evenly.
- Cover the potato salad and refrigerate for 2-3 hours, allowing the flavors to harmonize and develop. Serve chilled or at ambient temperature as a versatile side dish.
Notes
- Start with bite-sized potatoes for consistent cooking and easier eating.
- Allow potatoes to cool completely, letting steam escape naturally for perfect texture.
- Customize dressing by tasting and adding extra seasonings to elevate the flavor profile.
- Chill the salad to let ingredients blend and develop a more complex taste.
- Chop fresh herbs just before serving to maximize their vibrant, aromatic qualities.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg