My friend made this for a dinner she had at her house. My husband can’t eat wheat, like so many people, so this was a welcome sight. No dairy products to spoil when left outside, easy ingredients that you probably have in your house right now and you can make it ahead! If I don’t have chicken stock or white wine open, I leave them out and increase the mustard and vinegar by a little bit. The dressing is tangy and the herbs give this potato salad a crisp freshness.
French Potato Salad by Ina Garten
- 2 pounds potatoes, diced
- 2 tbs dry white wine
- 2 tbs chicken stock
- 3 tbs white wine vinegar
- 1/2 tsp. Dijon mustard
- 2 tsp. kosher salt
- 3/4 tsp. black pepper
- 10 tbs olive oil
- 2 tbs. fresh dill
- 2 tbs. fresh parsley
- 2 tbs. fresh basil
- Cook potatoes, in salted water until just fork tender. Drain and put in a bowl.
- Combine wine, chicken stock, vinegar, mustard, salt and pepper and olive oil in a medium bowl. Whisk together.
- Add the vinaigrette to potatoes.
- Add the fresh herbs and serve immediately or refrigerate until ready to serve!