We love bringing this French Potato Salad to picnics and potlucks all summer. It’s held together by oil and vinegar rather than mayo, which means it will keep outside longer, and is lower in fat than the traditional versions. The capers add a slightly surprising pickled taste and texture. Feel free to improvise with herbs you like or have on hand in your garden or refrigerator.
The Cooking With Friends Kitchen
2 pounds small red potatoes
1 /4 cup chicken stock
3 tablespoons white wine or champagne vinegar
2 teaspoons Kosher salt
½ teaspoon pepper
1 teaspoon Dijon mustard
5 tablespoons olive oil
¼ cup scallions, chopped finely
3 tablespoons capers
¼ cup fresh basil, chopped finely
Boil potatoes about 25 minutes in salted water, until they are cooked through but not mushy. Drain and cool. Cut potatoes in thick slices and place in a bowl. In a separate bowl, combine chicken stock, vinegar, salt, pepper, mustard, olive oil, scallions, capers and basil. Whisk together, and pour vinaigrette over potatoes, tossing gently. Serve slightly chilled or at room temperature.
Makes 8 Servings