Wednesday, July 8, 2009

french potato salad

I am without a kitchen this week! I wish I could say that it was because we were getting a complete remodel, a beautiful new kitchen WITH a dishwasher...but sadly, we're only doing some minor work on the ceiling. Someday-- a brand spanking new kitchen!

In the meantime, the next few posts will need to rely on recipes I've made in the past week or so. Luckily, I've got a lot in the queue! I cook and bake quite a bit, and it's difficult to post about all of the recipes I try, so now is the perfect time.

This is a simple potato salad that does not use mayo. I like it because it's easy to pack up and take on a picnic, and you don't have to worry as much about keeping it cold. In fact, I enjoy this salad much more at room temp. We recently packed some of this salad for a picnic with friends, and I think it went over quite well. I'll definitely make this one again soon!

* we made quite a few adjustments to the recipe below, but we thought it was perfect!

Adapted from The New York Times

Published: December 26, 2007

French Potato Salad

Kosher salt

1 pound small white boiling potatoes

1 pound small red boiling potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock (we skipped this)

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

3/4 teaspoon freshly ground black pepper

1/2 cup plus 2 tablespoons extra virgin olive oil

1/4 cup minced scallions (white and green parts) (we skipped these)

2 tablespoons minced fresh dill

2 tablespoons minced flat leaf parsley (we only used parsley and it was great!)

2 tablespoons chiffonade of fresh basil leaves.

1. Fill a large pot three-quarters full of water and add 1 tablespoon salt. Bring to a boil. Add white potatoes and red potatoes and boil until they are just cooked through, 20 to 30 minutes. Drain in a colander and place a towel over potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (or quarters, if potatoes are large) and place in a medium bowl. Add wine and chicken stock, and toss gently. Keep warm and allow to rest for 10 minutes.

2. In a small bowl, combine vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly drizzle in the olive oil while whisking vigorously to make an emulsion.

3. Add about half the vinaigrette to warm potatoes. As potatoes absorb vinaigrette, add more to taste. Add scallions, dill, parsley, basil, 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Toss gently to mix. Serve warm or at room temperature.

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