s FRENCH POTATO SALAD *****
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s FRENCH POTATO SALAD *****
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Ingredients
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Instructions *** 6-25-17 excellent, used apple balsamic for the vinegar, and what the heck, chopped up and added the 2 cooked pieces of bacon that had somehow survived in the frig!! *** Recipe courtesy of Ina Garten Show: Barefoot Contessa Total:50 minActive: 20 min Yield: 4 to 6 servings Level: Easy 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. 1999, The Barefoot Contessa Cookbook Categories: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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