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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (290g) Recipe makes 4 servings The following items or measurements are not included below: white balsamic vinegar |
||
| Calories 486 | ||
| Calories from Fat 306 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.1g | 52% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 24.7g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1778mg | 74% | |
| Potassium 1011mg | 28% | |
| Total Carbohydrate 41.1g | 13% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 2.1g | ||
| Protein 5.1g | 10% | |
Ingredients
- 1 lb small white potatoes
- 1 lb small red potato
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon kosher salt
- 3/4 teaspoon fresh ground pepper
- 10 tablespoons olive oil
- 1/4 cup minced green onion (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced parsley
- 2 tablespoons chiffonade fresh basil leaves
Directions
1
Cut potatoes in half, quarters if they are larger.2
Steam until cooked--can pierce easily with fork (can boil if you prefer).3
Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.4
Place in medium bowl and toss gently with the wine and chicken stock.5
Allow the liquids to soak into the warm potatoes before proceeding.6
Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.7
Add the vinegarette to the potatoes.8
Add the green onions, dill, parsley, and basil.9
Serve warm or at room temperature.
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- Course > Salads
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 30 mins
- Occasion > Seasonal > Spring
Featured Reviews for This Recipe
From: Arichka
On Apr 30, 2008
Very good. I also saw Ina Garten making it on TV. I substituted balsamic vinegar with the juice of 1 lemon and I also used dijon mustard seeds instead of ready to eat mustard. Came out delicious,wedid not have leftovers . The only downside is that it doesn't look very appealing to the guests,since potatoes don't hold their shape when mixing. I will still be making it for our summertime famly meals. Thank you.
From: EinyOpi
On Apr 25, 2006
Sorry folks, I know everyone else seemed to love this recipe... I did not. I made it exactly as written and everyone agreed that it just seemed to be missing something. I'll try another recipe. Thanks.
From: jackieblue
On May 8, 2005
This was a nice change. A guest called it "refreshing" due to the fresh herbs. After reading the reviews, I decided to make it with half red creamer potatoes and half baby purple potatoes. Good call. I think it might have been even better looking if I had used white balsamic, but I used brown. Great for the hot day we had since I didn't have to worry about mayo sitting out. Thanks!
From: MarieAlice
On Aug 9, 2004
This is an excellent potato salad that I make all the time. The fresh herbs really make the difference. I use Italian Flat parsley, and throw in some steamed green beans and black olives. Add some hard boiled egg, tuna and chopped tomato and you have a potato nicoise salad!
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