Summertime means BBQs, picnics, pot-luck dinners, and Fourth of July celebrations. For most, potato salads seem to be a tradition at most--if not all--of these functions.
Don't get stuck bringing the same mayo-heavy dish that's been donning the table for years. Try this new, low-fat version, served hot or cold.
French Potato Salad
- 1 pound small white boiling potatoes - 1 pound small red boiling potatoes - 2 T good Pinot Grigio - 2 T fresh chicken stock - 3 T Champagne vinegar - 1/2 tsp Dijon mustard - 2 tsp kosher salt - 3/4 tsp freshly ground black pepper - 6 T good olive oil - 1/4 C minced scallions - 2 T minced fresh thyme - 2 T minced fresh rosemary - 2 T julienned fresh basil leaves
1.) Drop the white and red potatoes into a large pot of boiling salted water and cook until just cooked through (approximately 20-30 minutes). Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
2.) As soon as you can handle the potatoes, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
3.) Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Slowly whisk in the olive oil to make an emulsion.
4.) Pour the vinaigrette over top the potatoes. Add the scallions, thyme, rosemary, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm, at room temperature, or refrigerated.