French Potato Salad
This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was A Spoon Full of Thyme which is written by Kate. Kate has a great food blog with a lot of delicious recipes, I had a hard time narrowing down of what to make. But it is summer time and lots of BBQ are going on, I wanted to make a new potato salad and Kate had this great French Potato Salad on here that I wanted to try. I am not a fan of potato salads with mayo but usually just make mine with onion, olive oil and vinegar but this sounded delicious and needed to try it. And it is definitely a keeper. My only recommendation is use to use young potatoes. To me young potatoes are the best, they are small, solid and they do not crumble. Young potatoes were one of my favorite things growing up in Sweden. Here you can usually find them during the summer time. And of course I keep the skin on, but you can always peel your potatoes if you want to.
French Potato Salad
Yield: 6 servings
Prep Time: 20 minutes
Ingredients:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tbsp good dry white wine
2 tbsp chicken stock
3 tbsp Champagne vinegar
1 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp chiffonade of fresh basil leaves
Directions:
Drop the white and red 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: A Spoon Full of Thyme
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