Ingredients for Barefoot Contessa's Herb Potato Salad
- 2 pounds small white potatoes
- 1 1/2 teaspoons kosher salt
- Dry White Wine
- Chicken Stock
- 1 tablespoon fresh lemon juice
- Garlic Cloves
- 1 tablespoon Dijon mustard
- 1/4 teaspoon fresh black pepper
- Olive Oil
- 1/4 cup chopped red onion
- Fresh Tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
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How to Make Barefoot Contessa's Herb Potato Salad
- Wash and scrub 2 pounds of small white potatoes (or red/Yukon Gold). Cut into 1-inch pieces.
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are cooking, prepare the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh parsley, 1 tablespoon fresh dill (chopped), 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Drain the cooked potatoes and let them cool slightly.
- Gently fold the potatoes into the dressing. Add 2 hard-boiled eggs (chopped) and 1/4 cup finely chopped red onion (optional).
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
17g
Carbs
14g
