French potato salad

Votes: 4

Time: 50 min.
Complexity: easily
Servings: 4-6

Unlike most potato salads with mayonnaise dressing, this French potato salad is quite light and full of a refreshing, rich bouquet of flavors. Boiled small potatoes are cut in half and first soaked in a small amount of chicken broth and dry white wine, then dressed with a vinaigrette and topped with plenty of fragrant fresh herbs. Use whatever herbs you have on hand, or better yet, a mix of green onions, parsley, basil, and dill. French potato salad can be served with any meat or fish dish, or taken on picnics; it travels well.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small white potatoes for boiling
450 g small red potatoes for boiling
2 tbsp. dry white wine
2 tablespoons chicken broth
3 tablespoons champagne vinegar
0.5 tsp Dijon mustard
2 teaspoons coarse salt
3/4 tsp freshly ground black pepper
10 tbsp. l. olive oil
1/4 cup chopped green onions (white and green parts)
2 tbsp. chopped fresh dill
2 tbsp chopped fresh parsley
2 tablespoons fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow potatoes, potato, red potatoes, white wine, bouillon, champagne vinegar, Dijon mustard, green onions, dill, parsley, basil

Cooking the dish according to the recipe:

Place the white and red potatoes in a large pot of boiling salted water and cook for 20-30 minutes, until tender. Drain the potatoes in a colander and cover with a towel to steam for another 10 minutes. Once the potatoes are cool enough to handle, cut each in half (or quarters for larger potatoes) and place in a medium bowl. Gently stir in the wine and chicken broth. Allow the warm potatoes to absorb the liquid.
Combine vinegar, mustard, 0.5 teaspoon salt, and 1/4 teaspoon black pepper, then gradually whisk in olive oil until the dressing forms an emulsion. Pour the vinaigrette over the potatoes. Add green onions, dill, parsley, basil, 1.5 teaspoons salt, and 0.5 teaspoon black pepper and toss. Serve warm or at room temperature.

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