Yield: 8 servings

Cooking Time: 45 minutes

I love potato salad without mayonnaise.  This is a great recipe I adapted from Ina Garten.  She serves hers with Grilled Tuna Nicoise.  I think it’s good enough to stand on its own or along with fried chicken!

2 pounds tri-colored fingerling potatoes (if you can’t find these small creamer potatoes are fine)

1 tablespoon dry white wine

1 tablespoon chicken stock

3 tablespoons Champagne vinegar

½ teaspoon Dijon mustard

2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

2/3 cup canola oil

¼ cup minced scallions (white and green parts)

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

preparation

Drop potatoes into a large pot of boiling salted water and cook for 20 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.

Once they are cool enough to handle, 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.

Create an emulsion by combining the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the canola oil. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper and toss. Cool and serve at room temperature.