Ellen Schenker


To date I have not tried this but Grandma says it is excellent.

★★★★★ 1 vote


1 lb
small white potatoes
1 lb
small red potatoes
2 Tbsp
good dry white wine
2 Tbsp
chicken broth
3 Tbsp
champagne vinegar
1/2 tsp
dijon mustard
2 tsp
kosher salt
3/4 tsp
10 Tbsp
good olive oil
1/4 c
minced scallions (white and green parts)
2 Tbsp
minced flat leaf parsley
2 Tbsp
minced dill
2 Tbsp
fresh basil cut julienne style


1Drop potatoes in a large pot of boiling salted water for 20-30 minutes till soft but not too soft. Drain in collander and put a towel over to steam 10 minutes. When you can handle them cut in half and place in a large bowl.
2Toss with the white wine and chicken broth allowing the liquid to absorb into potatoes.
3Combine vinegar, mustard, 1/2 t salt and 1/4 t of pepper and slowly wisk in olive oil to emulsify. Add to potatoes.
4Then add scallions, herbs, 1 1/2 t salt and 1/2 t pepper. Toss and serve warm or at room temperature.

About this Recipe

Course/Dish: Potato Salads