Walking Backwards [herb potato salad]

I realize that I’m taking a step back here.  I posted a chili recipe the other day and now I’m coming at you with potato salad, which to me has always seemed a decidedly summer side.  But that’s the way the weather has been working lately.

So here is Ina’s Herb Potato Salad.  Which is simple.  And also wonderful.  It’s just cooked potatoes with herbs and some vinaigrette.  But it has a touch of class that you don’t find often in potato salads.  Want to know why?  It has white wine!  Just a couple tablespoons in the vinaigrette, but I think it makes the world of difference.

You will need:

  • 3 pounds small white boiling potatoes
  • Kosher salt
  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2/3 cup good olive oil
  • 1/4 cup red onion, finely diced
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh flat-leaf parsely

Before we get started, I need to tell you that this is called HERB potato salad.  So skipping the herbs is not an option.  Go fresh or go home.  And another thing!  This salad works best if you can make it in the morning, and let it sit until you serve it.  The flavors from the vinaigrette need time to meet the potatoes.  You could also refrigerate it and bring it back to room temperature before serving.  Moving on…

Place the potatoes in a large pot and fill with water until the potatoes are covered (Want the potatoes to cook faster?  Cook them into even-sized pieces).  Add 2 T Kosher salt.  Bring the pot to a boil, reduce to a simmer, cover, and cook the potatoes for 10-15 minutes until barely tender (this will be quicker if you cut your potatoes).  Drain, place the colander back in the pot, cover with a towel and let cool (the potatoes keep steaming a little more when you do this).

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil. Set aside.

Cut the potatoes into bite sized pieces (if you haven’t already), place them in a large bowl, and dress them with the vinaigrette.  Add the onion and herbs and (crucial!) let this sit for as long as possible (a couple of hours is best).  This lets the flavors get into the potatoes and pulls everything together.

3 thoughts on “Walking Backwards [herb potato salad]

  1. You are already an expert at walking backwards from being a campus tour guide. If I remember correctly, the one requirement was that you had to be able to walk backwards while talking to a crowd of prospective students and their parents! Please make this potato salad for your old friend, Wooden Nickels! I actually don’t need the recipe–I just need the finished product! 🙂

  2. Pingback: 22 Recipes Everyone Should Know How to Cook | a glass of milk

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