Description

This salad is perfect for Summertime. No worrying about spoiler mayonnaise. Super flavorful.

Ingredients

Scale

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 Tablespoons white wine
3 Tablespoons fresh lemon juice
Zest of 1 lemon
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

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Instructions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) 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 white wine, lemon juice, zest, vinegar, mustard, salt, pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Notes

Want to add green beans? Cut the green beans into bite sized pieces and cook before the potatoes about 4 minutes so they are tender crisp. Drain with a slotted spoon. Cook potatoes in the same water.