French Potato Salad
One of the unique things about this salad is the use of fingerling potatoes.
- 2 lbs. fingerling potatoes or other small waxy potatoes
- 1/2 cup or so extra-virgin olive oil divided (I used less)
- 1/2 cup scallion green and white parts, 1/4″ cut
- 1/2 cup chopped onion
- 3 cloves garlic mashed and coarsely chopped, about 1 1/2 tsps.
- 1/3 cup white wine I used less, per reviewers’ suggestions
- 1 1/2 Tbs. Dijon-style mustard
- 2 to 3 Tbs. chopped chives
- 2 Tbs. or more coarsely chopped fresh basil, tarragon, or parsley
- 1 tsp. kosher salt plus more if needed
- 1/2 tsp. freshly cracked black pepper plus more if needed
- Scrub potatoes and place, whole, in saucepan with water to cover by 1/2 inch. Bring water to boil, reduce heat, and cook gently until potatoes can be pierced with a sharp knife. Drain and let cool slightly. Scrape skin from potatoes, if you want, or scrape off only a band of skin, about 1/2 inch thick.
- Heat 2 Tbs. of olive oil in small saute pan. Add scallions and onion, tossing to coat. Cook for about a minute over medium-high heat. Add garlic and cook for just a few moments before removing pan from heat.
- Slice potatoes while still warm, cutting crosswise into 1/2-inch sections. Put pieces into large mixing bowl and add wine and 3 or 4 tablespoons of olive oil. (Note: reviewers suggested using only 1-2 Tbs. olive oil. I used just 1 Tbs. and thought it was fine.) Add warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper.
- Gently fold dressing into ingredients, mixing well, but not crushing potatoes, using only as much dressing as needed. Taste salad and add more seasonings, if desired.
- Serve salad warm, or refrigerate and return to room temp.