Hold the Mayo Please

Soon potatoes will be harvested here in Northern California; providing a wonderfully tasty staple throughout the winter months.  We as a family love to make some very yummy recipes with potatoes such as Corn and Red Pepper Kielbasa Soup, Pot Roast with roasted potatoes, Beef Stew and Chicken and Dumplings.  But it was this recipe that stole the hearts and stomachs of everyone who attended our 5th Annual Bibby Birthday Bash this last weekend .

French Potato Salad

2 lbs Small Red Potatoes

2 TBSP Dry White Wine

3 TBSP Champagne Vinegar

2 TBSP Chicken Stock/Broth

1/2 tsp. Dijon Mustard

2 tsp. Salt

1/2 tsp. Pepper

6 TBSP Extra Virgin Olive Oil

1/4 c Green Onions

1 TBSP Fresh Dill, minced

1 TBSP Parsley, minced

2 tsp. Basil

Boil a large pot of water; cook potatoes until cooked through - about 20 minutes.

Let cool and cut potatoe in half into a large bowl.  Add wine and chicken stock; let the liquids absorb after tossing.

Meanwhile combine vinegar, mustard, salt, pepper, and olive oil while wisking.  Add the vinegar mix, onions, herbs and toss well.

I'm looking forward to trying this over the winter months.  I especially like that it doesn't contain mayonnaise - - the majority of our family balks at the thought of mayonnaise in a recipe.  Be sure to let me know if you enjoy this recipe.