3 lbs boiling potatoes
2 tbsp kosher salt
2 tbsp white wine
2 tbsp chicken stock
replace with vegetable broth for vegan
2 tbsp lemon juice
2 cloves garlic
1/2 tsp dijon mustard
2 tsp kosher salt
3/4 tsp black pepper
2/3 cup olive oil
1/4 cup red onion
finely diced
2 tbsp tarragon
fresh, chopped
2 tbsp parsley
salt and pepper
to taste
This is a delicious version of potato salad that has tons of flavor without the mayo. It works great for a party because it can be prepared in advance and then pulled out of the fridge when guests arrive. The technique of resting the drained potatoes with a covered kitchen towel yields a tender, tasty potato. It balances out dishes with bold flavor profiles, but also pairs great with subtle flavors. We prepared this as a side for the Bocadillos lamb burger, and paired it with sweet and spicy Korean chicken wings.
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.
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. Reserve.
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 supplement with 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.