French Potato Salad
Spring has sprung! Maybe more in our hearts than in the actual forecast, but boy are we ready. The wait has me dreaming of warmer times. Four years ago, I had an idea to use the brick alley between Giuseppe's and the businesses on Drexel Ave. to host an outdoor brunch, or "bruncher." The French pronounce this "brunchay," and consider it something unique and distinctly American. Hospitality is at the heart of the Cherbourg mission and this was our chance to serve our beloved patrons a delicious meal in a beautiful setting. "Bruncher" made way for the all-weather-appropriate "Savory Sunday's," where we still serve most of the delicious savories we featured at our first outdoor brunch. One of my favorite dishes from that first brunch had to be the French potato salad.
Our recipe hails from the Barefoot Contessa herself, the venerable Ina Garten. Unlike most mayonnaise-based potato salads, this one is dressed in a fresh vinaigrette and full of all of your favorite herbs. My only variation on this perfect recipe is that I always use the Orange Muscat Vinaigrette sold at Trader Joes, gives it a little more tang. bEating this potato salad makes you feel as if you are at the classiest of picnics. It's been a long winter, so go ahead and splurge on all the fresh herbs you've been missing. You'll provide yourself a glimpse (or a taste), of the warmer times ahead.
French Potato Salad
Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 Tbsp. good dry white wine
2 Tbsp. chicken stock
3 Tbsp. Champagne vinegar
1/2 tsp. Dijon mustard
2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
10 Tbsp. good olive oil
1/4 cup minced scallions (white and green parts)
2 Tbsp. minced fresh dill
2 Tbsp. minced flat-leaf parsley
2 Tbsp. julienned fresh basil leaves
Directions
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 quarters (if the potatoes are smaller 1/2) 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.
1999, The Barefoot Contessa Cookbook
