You are here: Home » Recipes » Vinaigrette Potato Salad Vinaigrette Potato Salad Recipe by Favorite Recipes Press Yield 8 servings A unique twist on traditional potato salad. PrintEmail Ingredients Dijon Vinaigrette:3 tablespoons white wine vinegar or Champagne vinegar1/2 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon freshly ground pepper3/4 cup olive oilSalad:1 pound small red new potatoes1 pound small white boiling potatoes -- Salt to taste2 1/2 tablespoons dry white wine2 tablespoons chicken stock1/4 cup minced green onions2 tablespoons fresh dill weed2 tablespoons minced flat-leaf parsley2 1/2 tablespoons slivered basil1 1/2 teaspoons salt1/2 teaspoon freshly ground pepper Instructions To prepare the vinaigrette, combine the vinegar, Dijon mustard, salt and pepper in a small bowl. Add the olive oil gradually, whisking constantly until emulsified. To prepare the salad, combine the potatoes with enough salted water to cover in a large saucepan. Bring to a boil and cook for 20 to 30 minutes or until tender; drain. Let stand, covered, in the saucepan for 10 minutes longer. Cool the potatoes until they are cool enough to handle and cut into halves or quarters. Combine potatoes with the wine and chicken stock in a bowl and toss lightly. Add the vinaigrette to the potatoes and mix gently. Add the green onions, dill weed, parsley, basil, salt and pepper and toss to mix well. Recipe reprinted with permission from The Junior League of the Emerald Coast’s Beach Appetit (The Junior League of the Emerald Coast, Inc., 2004).