French Potato Salad
This recipe is from the July 4th BBQ class in June 2021. This potato salad is my favorite side dish for any BBQ! Unlike the standard potato salad it is not heavy and laden down with mayonnaise. It is light, herby and full of wonderful flavor. By making it with white wine and an olive oil vinaigrette, it is served warm and perfect every time!
Ingredients:
2 lbs. small red potatoes (substitute small yellow)
¼ cup dry white wine
2 cloves minced garlic
3 Tbsp. champagne vinegar
½ Tbsp. Dijon mustard
2 tsp. kosher salt
¾ tsp. freshly ground black pepper
10 Tbsp. extra virgin olive oil
3 scallions, minced (about a ½ cup)
4-6 Tbsp. fresh herbs (dill, parsley, basil, or tarragon), chopped
Directions:
Drop the potatoes into a large pot of boiling salted water and cook for 20-30 minutes, until they are fork tender. Drain in a colander and allow to cool slightly until you can handle them.
While potatoes are cooking prepare the vinaigrette: combine the vinegar, garlic, mustard, ½ tsp. salt and ¼ tsp. pepper in a small bowl and slowly whisk in the olive oil allowing it to emulsify. Set aside.
While still warm, cut the potatoes into slices or quarters and place in a large bowl. Toss with the white wine and allow this to soak into potatoes before going on.
Add the vinaigrette to the potatoes. Add fresh herbs. Add 1 ½ tsp. salt and ½ tsp. pepper and toss everything until well combined. Serve warm or at room temperature.