1 pound small white boiling potatoes
1/4 cup of good dry white wine
1/4 cup chicken stock
4 tablespoons Champagne vinegar (I have used Apple Cider Vinegar when I didn't have champagne on hand)
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons greek seasoning
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
- Drop the white 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 1/2 (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 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Adapted from Source: http://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe.html?soc=socialsharingpinterest