| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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 parsley
Instructions
- Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- 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 to make an emulsion. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 403 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 644 mg |
Reviews
Yummy potato salad. Took to a potluck picnic and everyone loved it. Easy to make and different from the average potato salad. I used Marsala wine and dried tarragon.
Needs to sit in the fridge for a few hours for the flavors to blend…I didn’t like it when I first made it but hours later I did.
Needs to sit in the fridge for a few hours for the flavors to blend…I didn’t like it when I first made it but hours later I did.
Yummy! I didn’t have buttermilk so I used sour cream and everyone loved it. Might be even better with yogurt. Thanks!
I made this potato salad and it was delicious everyone loved it.
Love this potato salad. A nice alternative to mayonnaise. I like to take it as a dish to pass at summer potlucks.
Amazing with the fresh tarragon and parsley. Love this herb potato salad. Ssssooooooo good!
So flavorful!!! Followed the recipe exactly and it was perfect. Be sure to make a couple days in advance so the potatoes absorb all the vinaigrette and then serve at room temperature. I made this for my daughter’s first birthday party (a gourmet picnic-style food spread) and it was a huge crowd pleaser!
Fantastic! The flavors are amazing together and work better if you let them chill — or at least sit out — for a while. I found that the potatoes really absorbed them better.
We are having this as part of our New Year’s Even dinner, and I would highly recommend this to anyone wanting a spin on a potato salad recipe.
I got this recipe yesterday, I did it for lunch was a complete success.
Thank you Ina :
Thank you Ina :
I unfairly rated the recipe 5 stars, because I did not make it. I have a question and don’t know where to go other than fellow Food Channel fans. When I watched this recipe on TV today, I thought that Ina poured a cup of chicken broth over the potatoes. However, the recipe only calls for 2 tablespoons of broth, added to the dressing.
Hopefully someone still has this on their DVR and can watch it, to see if I’m imagining things or not.
My husband doesn’t eat mayo, and requested potato salad. Naturally, I looked to Ina for something amazing! Luckily, as my husband was chopping the tarragon he said, “I don’t think I like tarragon…” and so I decided to try some just in case. Ew yuck gross…tastes like black licorice! We saved the dish (for us by omitting the tarragon and replacing it with basil instead. This is a GREAT base recipe that can be adapted to whatever you’d like. It turned out amazing!