Tailgate Potato Salad
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Chicken Stock3 tbsps
Champagne Vinegar1 tsp
Garlic (minced)1 tbsp
Dijon Mustard1 tbsp
Kosher Salt (divided)2 tbsps
Olive Oil1 cup
Green Onion (chopped)3 tbsps
Parsley (chopped fresh)2 tbsps
Dill (chopped fresh)2 tbsps
Basil (chopped fresh)Directions:
1
Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly
2
Drain and cover to let stand until they are cool enough to handle
3
Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible
4
Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes
5
In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well
6
Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified
7
Add vinaigrette to the potatoes and mix well
8
Add green onions, parsley, dill, and basil and mix again
9
Serve immediately or at room temperature