French Potato Salad (Ina Garten)

By KDCooks

This a fall favorite served with pork or beef tenderloin.

Ingredients

• 2 lbs small red potatoes
• 3 tablespoons white wine
• 3 tablespoons chicken stock
• 3 tablespoons champagne vinegar (can be subsituted with white wine vinegar)
• 1 teaspoon dijon mustard
• 2 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup olive oil
• 1/4 cup green onions, minced
• 2 tablespoons fresh dill, minced
• 2 tablespoons parsley, minced
• 2 tablespoons basil (optional) chopped

Preparation

Step 1

Cook potatoes in large pot of boiling salted water until just tender, about 20-25 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes vaporates, about 2 minutes.

Cut warm potatoes into quarters. Toss with wine and chicken stock.

In bowl, mix vinegar, mustard, salt & pepper, then slowly whisk in olive oil. Add mixture to potatoes.

Add scallions, dill, parsley and basil.
Let stand at at room temperature. Toss again and serve.