French potato Salad

Potato salad is a staple for any barbecue, and my family has been having a bunch of barbecues this summer which has been a lot of fun. This recipe for potato salad comes from Ina Garten's "The Barefoot Contessa Cookbook," one of my mom's favorite cookbooks. I really like this potato salad because it doesn't have any mayo in it so it isn't creamy like most potato salads; this recipe makes the potatoes taste fresh, especially with all the fresh herbs in it, and makes you feel good eating it.

1. Bring a large pot of salted water to a boil, then drop in:

• 1 lb. small white boiling potatoes
• 1 lb. small red boiling potatoes

2. Cook the potatoes for 20 to 30 minutes, until they are just cooked through. Drain.
3. As soon as you can handle them, cut the potatoes in half (quarters if the potatoes are larger) and place them in a medium bowl. Toss gently with:

• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock

4. Allow the liquids to soak into the warm potatoes before proceeding.
5. In a small bowl, combine:

• 3 tablespoons champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper

6. Slowly whisk in 10 tablespoons good olive oil to make an emulsion.
7. Add the vinaigrette to the potatoes. Then add:

• 1/4 cup minced scallions (green and white parts)
• 2 tablespoons fresh dill
• 2 tablespoons flat leaf parsley
• 2 tablespoons chiffonade of fresh basil leaves
• 1 and a half teaspoons kosher salt
• 1/2 teaspoon pepper

8. Toss gently. Serve warm or at room temperature

I added some quartered hard boiled eggs to decorate the salad a bit and also allow those people who like eggs to take some, while not imposing on those guests who are partial towards eggs. Ina Garten also has a recipe for Provencal Potato Salad, which takes the above recipe for French Potato Salad and simply adds some additional ingredients, like:

• 1/2 lb. steamed hericots verts
• 6 oz. Italian tuna, drained and flaked
• 1/2 cup capers, drained
• 1 cup halved cherry tomatoes
• 1/2 cup small-diced red onion
• 1/2 cup good black olives, pitted

Doesn't that sound good? I will definitely try to make this Provencal Potato Salad the next time we have a barbecue.