This is the last installment of the Simple Summer Sides Series, and it is probably my favorite of the three. It seems fitting to make potato salad as the 4th of July approaches. As far as side dishes go, potato salad is about as American as they come. However, as the recipe is titled, this potato salad is French. After doing a little research this is what I can tell you about potato salad varieties: Americans like it cold with mayo, Germans like it warm with bacon, and the French like it with vinegar and fresh herbs. I’m sorry if it’s not patriotic, but as you should know I am ditching the mayo. Next week I promise to make my country proud; I already have the perfect dish in mind. In the mean time, vive la France!
It should be no surprise that the French Chef herself has a very similar version to the one I made. This recipe is adapted from Ina’s potato salad and was introduced to me a year ago by Ashley at a pool party. I have been craving it ever since and summer is the perfect time to make it. If you want to to impress everyone at your next barbecue, this is the recipe for you. Just whip this together, serve with your favorite smoked meat, and you are set. Or you can just make a big batch and keep it all for yourself. Because I promise you can eat the whole bowl in one sitting.
- 2 lbs small potatoes (I used a mix of red and white)
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1 1/2 – 2 teaspoons kosher salt
- 1/2 teaspoon black pepper, divided
- 6 tablespoons extra virgin olive oil
- 1/4 cup green onions, chopped
- 1 tablespoon fresh dill, minced
- 1 tablespoon Italian parsley, minced
- 1 tablespoon chiffonade of basil
Bring a large pot of salted water to a boil. Drop in the potatoes and cook partially covered for 20 minutes or until just cooked through. Drain the potatoes in a colander and let rest until they are cool enough to handle (but not cold!) Cut the potatoes in half and transfer to a large bowl. Add the wine and chicken stock and toss the potatoes gently. Allow the potatoes to absorb the liquids before proceeding. Meanwhile combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Slowly pour the olive oil in a continuous stream while whisking to make an emulsion. Add the vinaigrette, green onions, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper to the potatoes and toss. Season to taste with extra salt. Serve warm or at room temperature.