Monday, April 16, 2012

The Best Potato Salad

The first time I made this potato salad was back in 2008. Tom and his brother Steven were working at my parents house and I decided to make them a big lunch for all the hard work they were doing in the yard. They loved this potato salad! I now make this salad for most barbecues and warm weather parties. Fresh herbs are the key to making this the best potato salad you will ever eat!

Cooking Tip: Make sure you do not over cook the potatoes. If they become too soft, they will not hold up well when you add the liquid ingredients.

The Best Potato Salad (Recipe from Barefoot Contessa)
Serves 6-8


1 pound small yellow boiling potatoes
1 pound small red boiling potatoes
2 tbsp dry white wine
2 tbsp chicken stock
3 tbsp Champagne vinegar (White wine vinegar would work if you cannot find champagne)
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 tbsp minced fresh dill
2 tbsp minced flat-leaf parsley
2 tbsp julienned fresh basil leaves

1. In a large pot of salted boiling water; add in potatoes and cook for 20-30 minutes, until just cooked through. Drain the potatoes in a colander and place a kitchen towel over the potatoes for 10 minutes, to allow them to steam. When they are cool enough to handle, cut them in half (or quarters if potatoes are larger) and place in a medium sized bowl.

2. Toss potatoes gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes for a few minutes.

3. 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 in the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

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