Insalata di patate alla francese

Ingredienti

• 2 pounds baby potatoes (scrubbed (see notes))
• 2 tablespoons vegetable broth or chicken broth
• 2 tablespoons dry white wine
• 1/4 cup Champagne Vinegar (sub with white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 small shallot (peeled and minced)
• 1/3 cup olive oil
• Salt and ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons thinly sliced fresh chives or scallions

Preparazione

1. 1

   Place the potatoes in a pot and add enough water to cover them by at least 1.5 inch (about 3.5 centimeters). Season the water generously with salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are just tender and can be easily pierced with a fork. Be careful not to overcook them to prevent them from falling apart.

2. 2

   While the potatoes cook, in a small bowl combine the broth and wine. Set aside.

3. 3

   Next, make the vinaigrette by whisking together the vinegar and the Dijon mustard in a small bowl. Add the minced shallot and season generously with salt and black pepper. Gradually add the olive oil while whisking constantly to create an emulsion.

4. 4

   When the potatoes are done cooking, drain them and leave them in a colander until they are cool enough to handle.

5. 5

   Cut the potatoes in half (or into quarters if the potatoes are big) and place them in a serving bowl. Pour the broth and wine combination over the potatoes and toss gently.

6. 6

   Drizzle the vinaigrette over the warm potatoes and gently toss to combine. Allow the salad to sit at room temperature for about 10-15 minutes. Add the fresh herbs and gently toss to combine. Season to taste with salt and pepper and serve.