The main ingredient to a fun summer BBQ, is a delicious side dish. I made this potato salad a few weeks ago for Trish’s birthday party. For a recipe, I immediately called my mom, who can make potato salad in her sleep. I changed things a round a bit, by adding capers and basil, which I think added a nice touch. enjoy!
Potato Salad with Mustard Vinaigrette recipe: a mix of my mom’s Julia Child recipe from the French Chef Cookbook and my own spin on things.
- 1 pound small red potatoes
- Kosher salt
- 2 tablespoons white wine
- 2 tablespoons chicken stock
- 2/3 cup good olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 1/4 cup shallots, finely diced
- 2 tablespoons capers
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons basil chopped
Place potatoes and a pinch of 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 and place the colander with the potatoes over the empty pot off the heat and cover. Steam potatoes for 15 to 20 minutes, until tender but firm.
Meanwhile, in the bowl you intend to use for the potato salad, add wine and chicken broth. In a separate, small bowl, whisk together olive oil, red wine vinegar, mustard, salt and pepper. Set aside.
When the potatoes are cool enough to handle, but still warm, cut them into slices, or quarters. Place the cut potatoes in the large bowl with the wine and chicken broth. Let rest for 10 minutes. Pour the small bowl of the vinaigrette over the large bowl of potatoes. Add the shallots, parsley, basil, capers, salt and pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Trish in all her birthday BBQ glory!