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Mayo-Free French Potato Salad

8

This potato salad takes its dressing from the French; the potatoes are infused with white wine, chicken stock, and a light vinaigrette instead of gloppy mayonnaise.

  • Servings: 12

Photography: Minh + Wass

Source: Martha Stewart Living, July 2001

Ingredients

  • 3 pounds small boiling potatoes

For the Seasoning

  • 2 tablespoons plus 1 1/2 teaspoons salt
  • 1/4 cup good white wine
  • 1/4 cup good-quality chicken stock

For the Vegetables

  • 1 cup finely diced celery (4 stalks)
  • 1/2 cup thinly sliced scallions (4 scallions), white and green parts
  • 1/4 cup finely diced cornichons

For the Dressing

  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse mustard
  • 3 tablespoons good-quality champagne vinegar or white-wine vinegar
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup good-quality olive oil

For the Garnish

  • 1/4 cup freshly chopped dill

Directions

  1. Place the potatoes in a large stockpot; cover with cold water by 2 inches. Place over high heat, and bring to a boil. Add 2 tablespoons salt, and reduce to a simmer. Cook for 15 to 30 minutes, until just barely tender. Drain into a colander. Cover with a kitchen towel, and allow to steam for 10 minutes.

  2. Cut the potatoes in halves or quarters, depending on size. Combine the white wine and chicken stock, and pour over warm potatoes. Allow to sit for 10 minutes. Add celery, scallions, and cornichons, and toss to combine.

  3. Combine mustards, vinegar, remaining salt, and pepper in a small bowl; whisk to combine. Gradually add olive oil, whisking constantly, until emulsified. Pour dressing over potatoes; let sit until room temperature; stir in dill. Serve cold or at room temperature.

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