Barefoot Contessa's Herb Potato Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 lbs small potatoes
• kosher salt
• 2 tablespoons good dry wine
• 2 tablespoons chicken stock
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon dijon mustard
• fresh ground black pepper
• 2/3 cup olive oil
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 place the potatoes and 2 tablespoons salt in a large pot of water.
• 2 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.
• 3 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.
• 4 leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
• 5 meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
• 6 slowly whisk in the olive oil to make an emulsion.
• 7 set aside.
• 8 when the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.
• 9 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.)
• 10 add the onion, tarragon and parsley, and salt and pepper to taste.
• 11 toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
• 12 serve cold or at room temperature.
• 13 **cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.