Herb Potato Salad
3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring
the water to a boil, then lower the heat and simmer for 10 to 15
minutes, until the potatoes are barely tender when pierced with a knife.
Drain the potatoes in a colander, then place the colander with the
potatoes over the empty pot off the heat and cover with a clean, dry
kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until
tender but firm.
Meanwhile, in a small bowl, whisk together the wine,
chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4
teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set
aside.
When the potatoes are cool enough to handle, cut them into quarters or
halves, depending on their size. Place the cut potatoes in a large bowl
and pour enough dressing over them to moisten. (As the salad sits, you
may need to add more dressing.) Add the onion, tarragon and parsley, and
salt and pepper to taste. Toss well, cover, and refrigerate for a few
hours to allow the flavors to blend. Serve cold or at room temperature. |