Ginger Candied Carrots
This French Potato Salad recipe isn’t ordinary. With the wonderful blend of Champagne vinegar, Dijon mustard, scallions and dill you’ll agree it isn’t ordinary. Use small potatoes roughly the all the same size when making this. This dish compliments any meal and does not require a lot of time. Perfect for fancy occasions or for picnics. It can be served warm or at room temperature.
French Potato Salad
2015-04-07 22:12:23
Serves 6
A delicious potato salad with Champagne Vinegar
Nutrition Facts
Serving Size
200g
Servings
6
Amount Per Serving
Calories 319
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 831mg
35%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
13%
Sugars 2g
Protein 3g
Vitamin A
4%
Vitamin C
40%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 pound small white boiling potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1 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 chiffonade of fresh basil leaves
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 vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon 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.
Silver Spoon Recipes https://recipes.bookoomedia.com/