French Potato Salad with Herbs
- 2 lbs. small potatoes, red-skinned, yukon gold, fingerling, whatever your preference
- 2 Tbsp. dry white wine
- 2 Tbsp. chicken stock
- 2 Tbsp. champagne vinegar
- 1/2 Tsp dijon mustard
- 2 Tsp salt, divided
- 1/2 Tsp black pepper, divided
- 1/4 Cup olive oil, or more if needed
- 3 Tbsp scallions, minced*
- 2 1/2 Tbsp dill, minced*
- 2 1/2 Tbsp chiffonade of basil leaves*
- 1 Tbsp. flat leaf parsley, minced*
*I adjusted the ratios of these herbs to suit my tastes, and none of the measurements are crucial. Go with what tastes good to you!
Boil the potatoes in a large pot of salted water until they are just tender. Depending on the size of your potatoes, this might be just 15 minutes for super small ones, or up to 30 minutes for larger ones. Drain the potatoes in a colander, and place a kitchen towel over the colander to let the potatoes steam for about another 10 minutes. Since they are steaming here, you want to be especially sure you don't overcook them in the pot or they will become mushy.
Remove the potatoes from the colander, and halve or quarter them, depending on size. (Here, please don't use my photo as an example for size. I was in a hurry, and cut my potatoes way too big.) Place the cut potatoes in a large bowl, and toss them with the white wine and chicken stock, allowing the liquids to permeate into the warm potatoes.
To make the vinaigrette, combine the champagne vinegar, mustard, 1/2 Tsp salt, 1/4 Tsp pepper in a small bowl. Whisk in the olive oil slowly, and when you have a smooth emulsion, add it to the potatoes, along with the scallions, dill, basil and parsley. Add the remaining 1 1/2 Tsp salt, and 1/4 Tsp pepper, and toss to coat. Serve the potato salad warm or at room temperature.
