Regardless of how they’re cooked, I love potatoes. I don’t know when or how this addiction of mine to the root crop began, but I have been munching on them for as long as I can remember. Sadly, age has caught up with me and I now have to watch how I eat my favorite root crop.
But if there’s one huge advantage of being a chef, that is you always find a way to please your tummy in a healthy way.
1 pound of small red boiling potatoes1 pound of small white boiling potatoes
2 tbsp of good dry white wine
2 tbsp of chicken stock
3 tbsp of Champagne vinegar
1/2 tsp of Dijon mustard
2 tsp of kosher salt
3/4 tsp of freshly ground black pepper
10 tbsp of olive oil
1/4 cup of minced scallions
2 tbsp of minced fresh dill
2 tbsp of minced flat leaf parsley2 tbsp of fresh, julienned, basil leaves
How to prepare your Potato Salad Without Mayonnaise
Put in all the red and white potatoes into a huge pot of boiling water and allow to cook for around 30 minutes.
Drain the potatoes in a colander, cover with a towel, and leave them to steam for another 10 minutes.
When the potatoes are cool enough to handle, start cutting them in half and put them in a bowl.
Add in your chicken stock and wine slowly and toss. Make sure that the potatoes were able to absorb the liquids.
In a separate bowl, create your emulsion by mixing in your ¼ tsp pepper, 1/2 tsp salt, mustard and vinegar. Make sure that you slowly whisk in your oil while doing this. This mixture will serve as your vinaigrette.
Take your vinaigrette and add them to your potatoes.
Before serving, add in 1/2 tsp of pepper, 1 1/2 tsp of salt, basil, parsley, dill and scallions and toss.