Ina makes use of recent herbs and a home made French dressing to offer potato salad a French accessory!
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French Potato Salad
RECIPE COURTESY OF INA GARTEN
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 to six servings
1 pound small white boiling potatoes
1 pound small purple boiling potatoes
2 tablespoons excellent dry white wine
2 tablespoons hen inventory
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly floor black pepper
10 tablespoons excellent olive oil
1/4 cup minced scallions (white and green portions)
2 tablespoons minced recent dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned recent basil leaves
Drop the white and purple potatoes into a big pot of boiling salted water and prepare dinner for 20 to half-hour, till they’re simply cooked thru. Drain in a colander and position a towel over the potatoes so they can steam for 10 extra mins. As quickly as you’ll be able to take care of them, reduce in 1/2 (quarters if the potatoes are higher) and position in a medium bowl. Toss gently with the wine and hen inventory. Allow the liquids to soak into the nice and cozy potatoes prior to continuing.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk within the olive oil to make an emulsion. Add the French dressing to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve heat or at room temperature.
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