French Potato Salad

I think we have firmly established the fact that I do not like mayonnaise. I won’t eat it, cook with it (well, I have used it a little of it when making crab cakes) and I generally avert my eyes when I see dishes loaded with it. With summer cookouts and parties, I always see a bowl of pasta salad or potato salad unidentifiable due to the loads of mayo in it. Ina Garten’s french potato salad comes to my rescue every time.

Unlike the the salads mentioned above, this potato salad can sit out with generally no issues. It tastes best warm, but room temperature is great too. Warm potatoes tossed with white wine, chicken stock and then combined with a delicious vinagrette and lots of fresh herbs.

Toss the potatoes with the chicken stock and white while the potatoes are still warm so they soak in the flavor.

I generally follow the recipe exactly, but I think the oil is a little heavy handed in this recipe. I cut it in half. I also add a shallot to the vinaigrette and used some fresh garlic scapes with the other fresh herbs.

I I also add a shallot to the vinaigrette and used some fresh garlic scapes with the other fresh herbs. I had gotten them in my CSA share last week and still had not found a use for them.

garlic scapes

Double the recipe for your next summer party. It will totally disappear.


(adapted from Ina Garten, Barefoot Contessa Cookbook)


1 pound small white boiling potatoes

1 pound small red boiling potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock

1 shallot

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

5 tablespoons good olive oil

1/4 cup minced scallions (white and green parts)

1/4 cup finely chopped garlic scapes

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

  1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  2. Combine the shallot vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, garlic scapes, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.