Herbed Potato Salad

This isn't your dinner.

But don't you want it to be?  Potato salad as dinner kinda sounds like an all-inclusive carb vacation.

And considering my last actual all-inclusive vacation was the Corona-Margarita-chips-and-guacamole blowout that it was, I don't judge.

Sidebar: I think when you combine a full Margarita and a full Corona and call it a drink...the carbs cancel out.  Especially when you use Corona Light.  You might even have a carb deficit at that point.

Additional sidebar:  Does anybody want to go on vacation?

It was the most gorgeous Mother's Day weekend here in eastern PA.  Perfect for taking in a Minor League baseball game with one mother and an evening barbecue with another!  That's right, two moms in one day!  How lucky am I?

Speaking of barbecues, they're a perfect excuse for a full-on potato salad fling, but anyone can make a heavy, mayo-y potato salad.  It's so 1990*.  Let's be different!

Let's ditch the mayo-bathed spuds and use white wine, Dijon mustard, and lemon juice instead.  Let's throw in some fresh herbs from our garden (one can dream) or local farmer's market, and serve a fresh, light, and healthy potato salad we can be proud of.

The kind that lets us enjoy a soon-to-be sister-in-law's killer Blondies with ice cream and not feel squishy.

I hate feeling squishy.

Laura, these are delicious! do you make Redheads?
                                     -Not-serious Mother-In-Law after a glass or two of wine, does anyone else think this is a phenomenal idea?  I'm now craving raw Blondie batter with red food coloring.  Which is obscene, and I apologize.  Thank God for healthy potato salad.

*I have no idea.

Herbed Potato Salad
Adapted from Ina Garten
Yields 6 servings

3 lbs red potatoes, quartered
2 tbs dry white wine
2 tbs fat-free, low-sodium chicken broth
2 tbs lemon juice
2 cloves of garlic, minced
1 tbs Dijon mustard
1/3 c extra virgin olive oil
1/2 small red onion, finely diced
2 tbs fresh parsley, chopped
2 tbs fresh tarragon, chopped

Place the potatoes and 2 tbs salt in a large pot.  Cover with cold water, and bring to a boil.  Lower the heat, and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes into a colander, and 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.

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

Place the 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, parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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