Herb Potato Salad

I am a potato salad snob.
I admit it.

Maybe it's because I am biased, but I tend to eat only my baked potato salad. (Not that it's a bad thing)
We were having some friends over, and I was making some chicken wings. Potato salad goes with wings like bubble-gum and shoe.

BUT...I was making my regular to bring to a family function the night prior, so I wanted to shake things up a bit.
Enter Ina Garten.

(I admit, I find this picture funnier than I should)

This recipe is hers, and I wasn't sure. Well. I loved it. I like it better room temperature, but that is all personal preference.

Ingredients:

3 Lbs small white boiling potatoes

Kosher Salt

2 Tbsp dry white wine

2 Tbs Chicken stock

2 Tbsp lemon juice

2 Garlic cloves (minced)

½ Tsp dijon mustard

Freshly ground black pepper

⅔ Cup olive oil

¼ Red onion (finely diced)

2 Tbsp chopped fresh tarragon

2 Tbsp chopped fresh flat leaf parsley

Directions:

1. Place potatoes and 2 tbsp salt in large pot of water

2. Bring water to a boil, then lower the heat and simmer for 10-15 minutes until the potatoes are barely tender when pierced with a knife

3. Drain in a colander. Place colander with potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel

4. Leave potatoes to steam for 15-20 minutes

5. In a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 tsp salt, and ¾ tsp pepper.

6. Slowly whisk in the olive oil to make an emulsion. Set aside.

7. When potatoes are cool enough to handle, cut them into quarters or halves (size depending)

8. Place cut potatoes in a bowl and pour enough dressing over them to moisten

9. Add onion, tarragon, and parsley.

10. Salt and pepper to taste.

11. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend

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