This easy french potato salad is a refreshing take on summer sides. No heavy mayonnaise sauce here. It has a nice light tangy coating that compliments the red potatoes, and the fresh herbs add the final touch. Serve this salad warm or at room temperature.
- a dozen organic red potatoes, washed and cut up to boil
- 2 tbsp dry white wine
- 2 tbsp organic chicken stock
- 3 tbsp Champagne vinegar
- 1 tsp Dijon mustard
- salt and pepper, to taste
- 2 tbsp organic olive oil
- 2 tbsp fresh organic dill, minced
- 2 tbsp organic scallions, chopped (optional)
Put potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain and place a towel over the potatoes to allow them to steam for 10 more minutes.
Cut into smaller cubes if necessary and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, salt, and pepper and slowly whisk in the olive oil. Add the vinaigrette to the potatoes. Add the dill and scallions and toss.
Serve warm or at room temperature.