French Potato Salad Barefoot Contessa Recipes

FRENCH POTATO SALAD

Steps:

• Cut potatoes in half, quarters if they are larger.
• Steam until cooked--can pierce easily with fork (can boil if you prefer).
• Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
• Place in medium bowl and toss gently with the wine and chicken stock.
• Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
• Add the vinegarette to the potatoes.
• Add the green onions, dill, parsley, and basil.
• Serve warm or at room temperature.

POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of 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 and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.