Whenever I think about grilling, I think about potato salad. I feel that grilled meats and potato salad truly go hand and hand. This recipe comes from Barefoot Contessa, and it’s one of the very first recipes I ever made of hers. What I love about this version is that it gives a nod to France, using oil as a base instead of a typical mayo mixture. With the addition of lots of herbs, this really is the perfect side to serve with anything you take off the grill. Be sure to serve it warm!
FRENCH POTATO SALAD
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine (I use Pinot Grigio)
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
½ teaspoon Dijon mustard
2 teaspoons kosher salt
¾ teaspoon ground black pepper
10 tablespoons olive oil
¼ cup sliced scallions
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh
- 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 half (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, ½ teaspoon salt, and ¼ 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, 1½ teaspoons of salt, and ½ teaspoon of pepper and toss.
- Serve warm or at room temperature.