French Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
48oz small potatoes , use red bliss, yukon gold or a mixture of both 2 T white wine ( i use Vermouth)2 T defatted chicken stock 3 T champagne vinegar1t Dijon mustard2 t kosher salt3/4 t freshly ground black pepper8 T extra virgin olive oil1/4 c minced scallions ( white and green) 2T fresh dill weed, minced2T fresh basil chiffonade2T fresh flat leaf parsley, minced
Cover potatoes with cold water and bring to a boil, adjust heat to keep at a gentle boil and cook until just tender when pierced with a butter knife ,(20 -30 min) drain in colander and cover with a kitchen towel to let them steam for another 10 minutes
Cut potatoes into quarters and place in a large bowl sprinkle with wine and broth and toss untill all pieces are coated , let sit another 5 minutes giving an ocassional stir , so that all the liquid is absorbed.
While the potatoes are boiling prepare the dressing by mixing the vinegar , mustard salt and pepper in a bowl with a wish , slowly wisk in the olive oil for a nice emulsion.
Once potatoes have absorbed the wine and broth pour the dressing over the top a little at a time, mixing as you go . You may not need all the dressing , once the potatoes are coated stir in the herbs , taste and adjust salt and pepper if needed serve at once.
Serving Size: Serves 12 as a side dish or 8 as part of a main dish salad nicoise
Number of Servings: 10
Recipe submitted by SparkPeople user KARENCRAFTER.
Cut potatoes into quarters and place in a large bowl sprinkle with wine and broth and toss untill all pieces are coated , let sit another 5 minutes giving an ocassional stir , so that all the liquid is absorbed.
While the potatoes are boiling prepare the dressing by mixing the vinegar , mustard salt and pepper in a bowl with a wish , slowly wisk in the olive oil for a nice emulsion.
Once potatoes have absorbed the wine and broth pour the dressing over the top a little at a time, mixing as you go . You may not need all the dressing , once the potatoes are coated stir in the herbs , taste and adjust salt and pepper if needed serve at once.
Serving Size: Serves 12 as a side dish or 8 as part of a main dish salad nicoise
Number of Servings: 10
Recipe submitted by SparkPeople user KARENCRAFTER.
Nutritional Info Amount Per Serving
- Calories: 203.1
- Total Fat: 11.3 g
- Cholesterol: 0.1 mg
- Sodium: 479.1 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.7 g
- Protein: 4.2 g
Member Reviews