INA'S POTATO SALAD

I know it's not really potato salad season but do you really need it to be summer to eat potato salad? This is a great, light but flavorful salad that I think tastes great warm. This recipe is from Ina Garten, the Barefoot Contessa and as far as I'm concerned, she can do no wrong. She also tells us how to get our potatoes just right for a salad like this which is something that I always seem to screw up. They are always too mushy but Ina knows the trick. I served this salad with stuffed portabella mushrooms. YUM!

Ingredients

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

2.Meanwhile, in a small bowl, whisk together the wine, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

3. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Or eat right away while the potatoes are still warm.

**Image & recipe via Food Network**