The Barefoot Contessa Cookbook has been in my possession since last winter, as discussed in this post, but I must confess: I never made the lobster potpie I said I would in that post. Summer has been hot and sticky this year, the way the best summers are, and since I’ve been swimming in what seems like an endless sea of vibrant, crisp, and colorful veggies, it is high time to put the Barefoot Contessa Cookbook to work.
Besides–her French Potato Salad is on the cover so it was no brainer, ya know?
There’s a market on Tuesday in a plaza near my apartment so I headed there to get my ingredients. Red and white potatoes—check. Fresh herbs–check. Good, dry white wine–you better believe that was already in my fridge.
Here is her recipe. I added halved cherry tomatoes, artichokes, and green beans because I have had a version of this salad that was to die for and in all reality, what isn’t better with fresh, sunshine ripened cherry tomatoes?
Enjoy!
- 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
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.
High Five of the Day: My basil planet that has survived in my possession for 10 days now. I killed 3 basil plants last year and I am determined that this little guy is going to make it. I have him on my window sill with morning’s first rays hitting him so he won’t die for lake of sunlight (ha, until winter at least). Hang in there, Basil. I really felt earthy going to pluck your leaves for my potato salad and I’d really appreciate if you could be around long enough for me to make fresh pesto.