Join Christine Van Bloem, owner of The Kitchen Studio Cooking School, as she demonstrates how to make a French potato salad.
Ingredients
• 2 pound(s) red potatoes, small, new halved
• 1/2 cup(s) white wine
• salt
• 1/3 cup(s) olive oil
• 3 tablespoon(s) Dijon mustard
• 3 tablespoon(s) sherry vinegar
• 1 shallot minced
• 3 tablespoon(s) chives minced
• pepper
Cooking Instructions
Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook, uncovered, until potatoes are tender, about 15 minutes. Drain, then place in a bowl. Pour wine over potatoes and allow to soak in, about 10 minutes.
Meanwhile, in a large bowl, whisk together olive oil, mustard, vinegar, shallot and chives; season with salt and pepper. Add potatoes and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.