Servings |
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Ingredients
- 1 pound small red potatoes boiling
- 2 tablespoons good white wine dry
- 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 scallions minced (white and green parts)
- 2 tablespoons fresh dill minced
- 2 tablespoons flat-leaf parsley minced
- 2 tablespoons julienned fresh basil leaves
Ingredients
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Instructions
- 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 ½ (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 ½ teaspoons salt, and 1/2-teaspoon pepper and toss. Serve warm or at room temperature.
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