Saturday, April 4, 2009

French Potato Salad

Out on the grill, tonight is beer and braut night at our house.  We have brautwurst, German purple cabbage, saurkraut and potato salad.  This recipe is a big hit when I serve it.  I've modified the recipe from "The Barefoot Contessa Cookbook" by Ina Garten.

1 pound small white boiling potatoes
1 pound small red boiling potatoes (I usually omit the white and use 2 pounds red)
2 Tbsp chicken stock
3 Tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp ground black pepper
10 Tbsp EVOO
1/4 cup green onions (white and green parts)
2 Tbsp minced fresh dill
2 Tbsp minced flat leaf parsley
2 Tbsp chiffonade of basil leaves

Note:  I've used dried herbs in the past and the taste is fine, but fresh is better.

Boil potatoes in salted water 20-30 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.  when they are cool enough to handle, cut them in large bite sized pieces.  Toss gently with the chicken stock.

Meanwhile, combine the vinegar, mustard, salt and pepper, EVOO, onions and herbs.  Whisk together.

Pour the vinaigrette over the potatoes.  Toss and serve warm or at room temperature.