Vinaigrette Potato Salad
- Yield 8 servings
A unique twist on traditional potato salad.
- Dijon Vinaigrette:
- 3 tablespoons white wine vinegar or Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup olive oil
- 1 pound small red new potatoes
- 1 pound small white boiling potatoes
- -- Salt to taste
- 2 1/2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 1/4 cup minced green onions
- 2 tablespoons fresh dill weed
- 2 tablespoons minced flat-leaf parsley
- 2 1/2 tablespoons slivered basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 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).