Picnic Potato Salad

Recipe.

It just isn't a Summer cookout or picnic to me if I don't have some sort of potato salad. The only problem is that mayonnaise based salads and a long day in the heat do not make a perfect match. Which is why I love french style potato salads that are made with a vinaigrette style dressing instead.



My favorite recipe is from Ina Garten and over the years I have made slight variations to suit my taste. Every time I serve this, it's a huge hit. I think you should try substituting this out for your normal recipe this weekend for your 4th of July grill outs and get-togethers!

French Potato Salad

2 pounds small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
1 cup haricot vert
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves


Place the red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until just tender. Remove potatoes with a colander and place in a bowl. Top bowl with a towel to allow the potatoes to steam for 10 more minutes. Add the haricot vert to the boiling water and cook for 1 - 2 minutes until only slightly tender. Drain and plunge in an ice bath to stop cooking.

Once potatoes are cool enough to touch, cut in 1/2 (quarters if the potatoes are larger) and place in a large bowl along with haricot vert. 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.

** This step is SO important as the potatoes and haricot vert will absorb a lot of flavor. It makes all of the difference.