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The Four Graces

Food & Wine Paring


French Tarragon Potato Salad

Recipe Date:
May 27, 2015
Cook Time:
Imperial (US)
  • 1 lb small white boiling potatoes
  • 1 lb small red boiling potatoes
  • 2 tbsps good dry white wine
  • 2 tbsps chicken stock (or veg)
  • 3 tbsps Champagne vinegar
  • 1/2 tsp Dijon mustard
  • 2 tsps kosher salt
  • 3/4 tsp freshly ground black pepper
  • 10 tbsps good olive oil
  • 1/4 cup minced scallions (white and green parts)
  • 2 tbsps minced fresh Tarragon
  • 2 tbsps minced flat-leaf parsley
  • 1/4 cup pitted ni├žoise olives

Put white and red potatoes into a large pot of salted water and cook for 20 to 30 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. As soon as you can handle them, 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 all the liquids to absorb.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, tarragon, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.