Tailgate Potato Salad

Name: Tailgate Potato Salad
Ingredients: 1 pound whole russet potatoes, peeled; 3 tablespoons chicken stock; 3 tablespoons champagne vinegar; 3 tablespoons Sancerre or quality dry white wine; 1/2 teaspoon minced garlic; 1 tablespoon Dijon mustard; 1 tablespoon kosher salt, divided; 1 tablespoon cracked black pepper, divided; 1/2 cup olive oil; 2 tablespoons olive oil; 1/2 cup green onions, chopped; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh basil

14 ingredients

8 steps

Ingredients

1 pound whole russet potatoes, peeled
3 tablespoons chicken stock
3 tablespoons champagne vinegar
3 tablespoons Sancerre or quality dry white wine
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon kosher salt, divided
1 tablespoon cracked black pepper, divided
1/2 cup olive oil
2 tablespoons olive oil
1/2 cup green onions, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil

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. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified.
6

Add vinaigrette to the potatoes and mix well.
7

Add green onions, parsley, dill, and basil and mix again.
8

Serve immediately or at room temperature.