- 1 pound whole russet potatoes, peeled
- 3 tablespoons chicken stock
- 3 tablespoons champagne vinegar
- 3 tablespoons Sancerre or quality dry white wine
- 1/2 teaspoon minced garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt, divided
- 1 tablespoon cracked black pepper, divided
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 1/2 cup green onions, chopped
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
- Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly.
- Drain and cover to let stand until they are cool enough to handle.
- Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible.
- Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes.
- In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified.
- Add vinaigrette to the potatoes and mix well.
- Add green onions, parsley, dill, and basil and mix again.
- Serve immediately or at room temperature.
05/22/2018
recipepes.com
Tailgate Potato Salad, recipe
PT15M
PT1H
5
455 calories
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