French Potato Salad
Ingredients
- 2 pounds baby potatoes, scrubbed (see notes)
- 2 tablespoons vegetable broth or chicken broth
- 2 tablespoons dry white wine
Vinaigrette
- ¼ cup Champagne Vinegar, sub with white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, peeled and minced
- ⅓ cup olive oil
- Salt and ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons thinly sliced fresh chives or scallions
Instructions
- Place the potatoes in a pot and add enough water to cover them by at least 1.5 inch (about 3.5 centimeters). Season the water generously with salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are just tender and can be easily pierced with a fork. Be careful not to overcook them to prevent them from falling apart.
- While the potatoes cook, in a small bowl combine the broth and wine. Set aside.
- Next, make the vinaigrette by whisking together the vinegar and the Dijon mustard in a small bowl. Add the minced shallot and season generously with salt and black pepper. Gradually add the olive oil while whisking constantly to create an emulsion.
- When the potatoes are done cooking, drain them and leave them in a colander until they are cool enough to handle.
- Cut the potatoes in half (or into quarters if the potatoes are big) and place them in a serving bowl. Pour the broth and wine combination over the potatoes and toss gently.
- Drizzle the vinaigrette over the warm potatoes and gently toss to combine. Allow the salad to sit at room temperature for about 10-15 minutes. Add the fresh herbs and gently toss to combine. Season to taste with salt and pepper and serve.
Notes
- Use small, waxy potatoes such as red potatoes or fingerling potatoes. They hold their shape better and have the perfect texture for salads.
- Cook the potatoes whole until just tender. Cut them while they are still warm, into even sized pieces to prevent mushiness when tossing the salad.
- While potatoes are still warm, toss them gently with the wine and broth mixture (you can use all broth). Warm potatoes absorb more flavor than cold potatoes.
- If time permits, allow the potato salad to sit at room temperature for at least 20 minutes before serving, or up to overnight covered, in the fridge.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 240 kcal, Carbohydrates: 29 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 9 g, Sodium: 43 mg, Potassium: 743 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 245 IU, Vitamin C: 33 mg, Calcium: 51 mg, Iron: 2 mg
