Ingredients
Scale
- 1 lb small white boiling potatoes
- 1 lb small red boiling potatoes
- 2 tbsp dry white wine
- 2 tbsp chicken stock (or 1 tbsp white wine vinegar)
- 3 tbsp Champagne vinegar
- ½ tsp Dijon mustard
- 2 tsp kosher salt
- ¾ tsp freshly ground black pepper
- 10 tbsp good olive oil
- ¼ cup scallions (minced (white and green parts))
- 2 tbsp fresh dill (minced)
- 2 tbsp flat-leaf parsley (minced)
- 2 tbsp fresh basil (julienned)
Instructions
Boil the Potatoes
- Place both types of potatoes in a large pot of salted boiling water. Cook for 20–30 minutes until just tender. Drain and cover with a clean towel to steam for 10 more minutes.
Cut While Warm
- While still warm, halve or quarter the potatoes depending on size. Transfer to a large mixing bowl.
Add Wine and Stock
- Gently toss warm potatoes with dry white wine and chicken stock (or vinegar). Let them soak up the liquid for a few minutes.
Make the Vinaigrette
- In a separate bowl, whisk together Champagne vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to create a smooth emulsion.
Toss Everything Together
- Pour the vinaigrette over the potatoes and toss gently. Add scallions, dill, parsley, and basil. Season with additional salt and pepper if needed.
Let It Rest
- Allow the salad to sit for 10–15 minutes before serving. Serve warm or at room temperature for best flavor.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 235 kcal |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Protein | 3 g |
| Sodium | 480 mg |
| Potassium | 570 mg |
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American, French