French Potato Salad
This Herbed Potato Salad is best served warm or at room temperature.
  • 1 pound small white potatoes
  • 1 pound small red potatoes
  • 2 tablespoons dry white wine (you can use cooking wine or more chicken stock if you choose.)
  • 2 tablespoons chicken stock
  • 3 tablespoons white wine vinegar
  • ½ teaspoon Dijon mustard
  • 2 teaspoons kosher salt (you may use less, I always do.)
  • ¾ teaspoon freshly ground black pepper
  • 8 tablespoons olive oil
  • ¼ cup minced scallions
  • 2 tablespoons minced fresh dill (You may substitute 1 tsp. dried dill)
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons chiffonade of fresh basil leaves
  1. Drop the white and red potatoes into a large pot of boiling, salted water and cook for 20-30 minutes, until they are just cooked through.
  2. Drain in a colander and place a kitchen towel over the potatoes to allow them to steam for 10 minutes.
  3. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl.
  4. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  5. Combine the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
  6. Add the vinaigrette to the potatoes.
  7. Add the scallion, dill, parsley, basil, salt to taste (the original recipe says to add the remaining 1 2/ tsp. but I always find that to be a bit much,) and ½ teaspoon pepper and toss.
  8. Serve warm, room temperature or chilled.
Recipe by Happy Go Stuckey at