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French Potato Salad

This classic French potato salad combines white and red boiling potatoes with a tangy vinaigrette made from white wine, chicken stock, Champagne vinegar, and olive oil. Fresh herbs like scallions, dill, parsley, and basil are folded in. Serve warm or at room temperature as a versatile side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1388.4 kcal

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Medium Bowl
  • 1 Whisk
  • 1 Knife and Cutting Board

Ingredients
  

Main

  • 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
  • 1/2 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

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.

Notes

Cut the potatoes while they are still warm; this is crucial for them to effectively absorb the wine and chicken stock, infusing flavour deep into the potato. Ensure the vinaigrette is properly emulsified by slowly drizzling in the olive oil while whisking constantly. Avoid overcooking the potatoes; they should be 'just cooked through' to prevent a mushy texture. Adjust seasoning with salt and pepper just before serving as potatoes can absorb a significant amount of salt.