Wednesday, July 14, 2010
Herb Potato Salad
I have been hungry for potato salad; it always sounds good in the summertime. I made the traditional mayo, mustard and vinegar salad and, of course, German potato salad always sounds wonderful. But I felt like something different.
Herb Potato Salad
3 pounds Small White Boiling Potatoes
2 Tbsp Good Dry White Wine
2 Tbsp Chicken Stock
2 Tbsp Lemon Juice
2 Garlic Cloves, minced
½ tsp Dijon Mustard
Freshly Ground Black Pepper
⅔ cup Good Olive Oil
¼ cup Red Onion, finely diced
2 Tbsp Chopped Fresh Tarragon
2 Tbsp Chopped Fresh Flat-Leaf Parsley
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and ¾ teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
*I would have liked to use small new potatoes for this recipe, but I had a good amount of russets on hand. The peel stayed on as it seemed to go with the feel of the recipe. I boiled the potatoes a bit more traditionally as there were full size potatoes but I did let them sit and steam and I liked that. The potatoes were tender but stayed together, mushy isn't good.
It is really delicious and went very well with the fried chicken. The boneless, skinless fried chicken, but it was tasty.
Recipe from the Barefoot Contessa on Food Network