There’s something incredibly soothing about a bowl full of warm potatoes. Bathed in champagne, white wine, or prosecco (use whatever that you have leftover in the fridge) chicken stock and smothered in a creamy dijon dressing tossed with handfuls of fresh, fragrant herbs, this warm potato salad is elegant and comforting at the same time. Soft, succulent, and somewhat sweet- the potatoes soak up all the juices from the wine and a little bit of chicken stock, making them the perfect comfort food to eat on their own, for an outdoor picnic or to serve as a delicious little side dish to meat, chicken or fish.

This warm potato salad goes particularly well with my slow roasted maple salmon. For some extra decadence, pile into a bowl and add a couple of soft poached eggs on top, allowing the runny yolks to drip through the potatoes. Feel free to substitute different types of herbs according to your mood and what’s in season and let your imagination do all the work…

Warm Potato Salad

Ingredients:

• 500 grams baby new or fingerling potatoes
• 2 to 3 tablespoons, champagne, Prosecco or white wine
• 2 tablespoons chicken stock
• 2 tablespoons Dijon mustard, at room temperature
• 3 tablespoons olive oil
• 1 teaspoon cider vinegar or fresh lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh chopped dill
• 1 tablespoon chopped parsley
• 2 spring onions (white and green parts), finely sliced

Instructions:

• Steam or boil the baby potatoes until they are cooked through. If they are very small, you can keep them whole.
• Place the cooked potatoes in a large bowl and toss them with white wine or prosecco and chicken stock. Cover the bowl with a tea towel and let the potatoes sit in their liquid for 15 minutes.
• After 15 minutes, remove the tea towel. If there is excessive liquid left at the bottom of the bowl, set aside a small amount in case you need to moisten the potatoes later.
• In a separate bowl, whisk the olive oil into the Dijon mustard until it’s emulsified. Add the cider vinegar, salt, and pepper to the dressing and whisk to combine.
• Pour the prepared dressing over the potatoes and toss to coat them evenly.
• Add the chopped dill, parsley, and spring onions to the potato salad. Toss again to distribute the herbs and onions throughout the salad.
• Taste and adjust the seasoning with more salt and pepper if needed. If the potatoes are too dry, you can add the reserved potato, wine or prosecco, and stock liquid to moisten them.
• Serve immediately while still warm. Leftovers can be refrigerated and brought to room temperature prior to serving.