Fustinified French Potato Salad
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Fustinified French Potato Salad
Rated 5.0 stars by 1 users
Servings
8
Serve this oil-and-vinegar alternative to mayo heavy potato salads at your next gathering! It's delicious warm or at room temperature.
Ingredients
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3 pounds baby potatoes
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2 cups thinly sliced celery
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4 tablespoons capers, drained and rinsed
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2 tablespoons whole grain or dijon mustard
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½ teaspoon salt
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½ teaspoon freshly ground pepper
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¼ cup chopped fresh parsley
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¾ cup Herbs de Provence olive oil
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⅓ cup Apple Cider vinegar
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1 teaspoon dried tarragon
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1 teaspoon dried chives
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3 tablespoons dry white wine
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3 tablespoons chicken stock
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1 shallot, minced
Directions
In a small bowl, mix white wine, chicken stock, and shallot. Set aside.
Boil whole potatoes in heavily salted water until fork-tender.
While potatoes are coming to a boil, combine dressing ingredients in a medium bowl: olive oil, vinegar, mustard, dried herbs, salt and pepper.
Once potatoes are ready, drain and slice into ¼” discs while still warm, removing the skins if you prefer. Pour the white wine mixture over warm sliced potatoes so they soak up all the flavor as they cool. Allow to sit for about 5 minutes.
Add celery, capers, dressing, and fresh parsley, and combine gently just before serving.
Recipe Note
Feel free to substitute a sweeter vinegar such as 12 Year White balsamic!
If you have fresh chives and tarragon, use 1-2 tablespoons of each, chopped, instead.