A beautiful French potato salad without the typical mayonnaise dressing. Just that little bit different and well worth a try.
Dressing
1/4 cup (60 ml) home-made rich chicken stock
1/4 cup (60 ml) good quality dry white wine
1/4 cup (60 ml) extra virgin olive oil (I use a light and fruity late crop olive oil)
2 tbsp original Dijon mustard
2 tbsp French white wine vinegar (or Champagne vinegar)
4 new season green onions or spring onions
2 tbsp capers, drained and roughly chopped
Salad
3 lbs (1.36 kg) small red skinned potatoes
Sea salt and pepper
Dressing
- Whisk the stock, wine, olive oil, mustard and vinegar together then stir in the chopped onions and capers, season to taste.
Potatoes
- Cook the potatoes in large saucepan of boiling salted water until just tender, this should take about 30 to 35 minutes, drain and return the potatoes to the saucepan, place over a very low heat to dry the potatoes a little – about a minute.
- While the potatoes are still warm cut into slices (one third inch thick, 8.5 mm), stir into the dressing then cover and leave to stand for about an hour at room temperature.
- Toss ingredients together and serve.
