French Potato Salad

I hosted a baby shower for my sister-in-law this weekend, and I wanted to serve a potato salad, but most potato salads are covered in mayonnaise (which I like), but I wanted to keep things a bit lighter because I was preparing a lot of other dishes. I decided to make a French Potato Salad that I saw prepared by the Barefoot Contessa on the Food Network. The potato salad is dressed with a light vinaigrette and a bunch of fresh herbs. I added some fresh green beans from my garden as well. It is easy to prepare (you can make it the night before you plan on serving it), and it tastes great. If you are in the mood for a different type of potato salad, I highly recommend this one.


French Potato Salad
serves 4 to 6

• 1 pound small white boiling potatoes, cut into bite size pieces (I used fingerling potatoes)
  
• 1 pound small red boiling potatoes, cut into bite size pieces
  
• 1 1/2 cups fresh green beans cut into 1-2 inch pieces
  
• 1/4 cup 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 25 minutes, until they are still firm, but easily pierced with a fork. In the last five minutes of cooking, add the green beans to the pot so they will cook through as well Drain in a colander and place a towel over the potatoes and green beans to allow them to steam for 5 more minutes. Place in a medium bowl, and toss gently with the chicken stock. Allow the liquid 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.