French Potato Salad
Photography: Minh + Wass
Martha Stewart Living, July 2001
- 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
- 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.
- 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.
- 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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