The produce department at our local grocery store is so beautiful right now- spring is definitely here, and there are so many ripe, colorful fruits, veggies, and herbs to incorporate into our weekly meals. Although planting an herb garden is still on my to-do list, I picked up a bunch of the green stuff this weekend and whipped up a yummy (and very light) potato salad. The recipe is below, adapted from the Barefoot Contessa's version.
What You'll Need:
1 lb small white boiling potatoes
1 lb small red boiling potatoes
2-3 Tbsp dry white wine
3 Tbsp chicken stock
3 Tbsp Champagne vinegar
1 tsp coarse Dijon mustard
2 tsp kosher salt
1 tsp freshly ground black pepper
7 Tbsp good olive oil
1/4 cup minced scallions (use the white and green parts)
3 Tbsp freshly chopped dill
3 Tbsp freshly chopped basil
1.5 Tbsp freshly chopped parsley
- Boil a large stock pot of water, adding the potatoes once it hits a rolling boil. Cook for 20-30 minutes.
- Drain the potatoes and allow them to cool just enough so that you can cut them into quarters.
- Add the cut potatoes back into the warm pot and pour the white wine and chicken stock over the top. Give it a minute or two to soak into the potatoes.
- Mix the Champagne vinegar with the Dijon mustard, salt, pepper, and olive oil. You want to create an emulsion, then pour it over the potatoes.
- Add the scallions, dill, basil, and parsley. Stir to combine, and serve warm.