French Potato Salad

It’s summer! So it’s harvesting time for potatoes! Here’s a recipe of a potato salad which has a more mature taste! It pairs great with wine! It’s also a good dish to bring to picnics! You can serve this dish slightly warm, at room temperature or chilled!

INGREDIENTS
Potatoes4-5
Chicken Broth1 Tablespoon
Dry White Wine1 Tablespoon
[SAUCE] Olive Oil5 Tablespoons
[SAUCE] White Wine Vinegar1½ Tablespoons
[SAUCE] Dijon Mustard¼ Teaspoon
[SAUCE] Salt1 Teaspoon
[SAUCE] Black Pepper¼ Teaspoon
[SAUCE] Dried Dill Weed½ Teaspoon
Scallions2 Strands

DIRECTIONS

  1. Peel off skin of potatoes. In a large pot of boiling water, add a dash of salt and cook the potatoes for about 20-30 minutes until they are easily poked through with a fork.
  2. Drain the potatoes and let them slightly cool down in order to cut them into smaller chunks.
  3. In a large bowl, toss potatoes with chicken broth and white wine so that the potatoes absorb the liquids.
  4. Finely chop the scallions.
  5. In a small bowl, gently whisk [SAUCE] ingredients together and pour over the potatoes.
  6. Add the chopped scallions to the potatoes and mix well.
  7. DŌZO!

Recipe adapted from [Food Network courtesy of Ina Garten]

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