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French Potato Salad The Barefoot Contessa cooking show thanks to Marty Potatoes: 3 lbs. Yukon gold potatoes 2 Tbsp. white wine 2 Tbsp. chicken stock Vinaigrette 2 Tbsp. fresh lemon juice 2 cloves garlic ½ tsp. Dijon mustard 2 tsp. salt ¾ tsp. pepper ⅔ cup olive oil 3 Tbsp. parsley 3 Tbsp. fresh tarragon leaves ¼ cup chopped red onion Cook the potatoes until tender. Combine the lemon juice, garlic, Dijon mustard, salt, pepper and olive oil to make the vinaigrette. When the potatoes are ready pour off the water and leave the potatoes in a strainer with a clean towel covering them. While they are still warm slice and pour over them the white wine and chicken stock, toss them with the parsley, tarragon leaves and chopped onion, and then add the vinaigrette and toss again. |
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