Classic French Idaho® Potato Salad
A beautiful light potato salad of tender sliced Idaho® potato tossed with mustardy vinaigrette and fresh herbs - the perfect summer side dish.
- 2 pounds Idaho® russet potatoes (3 large potatoes)
- 2 tablespoons potato-cooking water
- 2 tablespoons dry white wine
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- 3 tablespoons finely minced scallions (white and green parts)
- 2 tablespoons finely minced fresh parsley leaves
- Kosher salt
- fresh ground white or black pepper
- Fill a large pot halfway with cold water. Add 1 tablespoon of salt.
- Peel one potato. Slice it crosswise into ¼ inch thick slices, dropping slices into the water as you go, to prevent discoloration. Repeat with the rest of the potatoes.
- Bring to boil over high heat, reduce to a simmer, and cook until potatoes are just tender, 3-4 minutes. Check doneness by tasting, don’t overcook.
- Scoop out about ¼ cup of potato cooking water and set aside.
- Drain potatoes and transfer to a large bowl. While potatoes are warm, add wine and 2 tablespoons of cooking water. Toss gently to combine. Set aside for 10 minutes, tossing occasionally, allowing liquids to absorb.
- In a small bowl, combine vinegar, mustard, scallions, parsley, ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in oil. Pour dressing over potatoes and toss gently to combine. Serve warm or at room temperature.
- Can be made up to two days ahead, kept covered in the fridge. Bring to room temperature before serving.