Ingredients
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1 lb small white potatoes
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2 tablespoons good dry white wine
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2 tablespoons chicken stock
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3 tablespoons white balsamic vinegar
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1/2 teaspoon Dijon mustard
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1 tablespoon kosher salt
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10 tablespoons olive oil
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2 tablespoons minced fresh dill
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2 tablespoons minced parsley
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3/4 teaspoon fresh ground pepper
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1/4 cup minced green onion (white and green parts)
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2 tablespoons chiffonade fresh basil leaves
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1 lb small red potato
Instructions
- Cut potatoes in half, quarters if they are larger.
- Steam until cooked--can pierce easily with fork (can boil if you prefer).
- Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
- Place in medium bowl and toss gently with the wine and chicken stock.
- Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
- Add the vinegarette to the potatoes.
- Add the green onions, dill, parsley, and basil.
- Serve warm or at room temperature.