Description
Ina Garten’s herbed potato salad delivers creamy, tangy comfort with fresh herbs and classic dressing. Garden-fresh ingredients create a delightful side dish that brings people together around summer tables.
Ingredients
Scale
- 3 lbs (1.36 kg) small white boiling potatoes
- ⅔ cup (158 ml) olive oil
- 2 tbsps (30 ml) fresh tarragon, chopped
- 2 tbsps (30 ml) fresh flat-leaf parsley, chopped
- ¼ cup (40 g) red onion, finely diced
- 2 garlic cloves, minced
- 2 tbsps (30 ml) dry white wine
- 2 tbsps (30 ml) chicken stock
- 2 tbsps (30 ml) lemon juice
- ½ tsp Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Potato Preparation: Immerse whole potatoes in salted cold water, bringing to a vigorous boil, then reduce heat and simmer for 10-15 minutes until tender yet firm.
- Drying and Cooling: Drain potatoes and let steam-dry under a kitchen towel for 15-20 minutes, concentrating their natural flavors and texture.
- Vinaigrette Creation: Whisk together white wine, chicken stock, lemon juice, garlic, Dijon mustard, salt, and black pepper, then gradually incorporate olive oil to create a smooth, emulsified dressing.
- Potato Cutting and Mixing: Slice cooled potatoes into rustic quarters, transfer to a large bowl, and drench with the prepared vinaigrette, ensuring even coating.
- Herb Integration: Fold in finely chopped red onion, fresh tarragon, and parsley, gently mixing to distribute herbs and dressing thoroughly.
- Flavor Melding: Adjust seasoning to taste, cover, and refrigerate for 2-3 hours to allow ingredients to harmonize, then serve chilled or at room temperature as a sophisticated side dish.
Notes
- Potato Texture Tip: Steam-dry potatoes after boiling to remove excess moisture, creating a more concentrated and robust potato flavor that enhances the overall salad texture.
- Vinaigrette Emulsion Technique: Whisk olive oil slowly into the liquid mixture to create a smooth, well-blended dressing that coats potatoes evenly and locks in maximum flavor.
- Flavor Marination Hack: Refrigerate the salad for 2-3 hours before serving to allow herbs and vinaigrette to deeply penetrate the potatoes, intensifying the taste profile.
- Herb Freshness Secret: Chop herbs just before mixing to preserve their vibrant color, aromatic oils, and maximum nutritional value for a more dynamic and fresh potato salad experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg