In early 2000, while browsing through a glossy magazine, I came across an article about a chef named Alice Waters. It wasn’t the food that caught my attention, but a photo spread that pictured a table filled with eclectic place settings of plates, beautiful ceramic bowls, unique glassware and amazing platters. I have always had a weakness for distinctive platters, beautiful china, and cool serving bowls, so I paused long enough to read what I thought was going to be an article about tablescapes and crossed my fingers that it would include an index of where to purchase these stunning dishes. The story turned out to be about lady who owned a restaurant in Berkley and had a current concept in cooking. Farm to Table, or otherwise known as California Cuisine.

On July 14, 2010, while in Berkley at a California Parks Recreation state board retreat, I had an opportunity to eat at Chez Panz, Alice Waters’ famous restaurant. I served on the state board for two terms, which provided invaluable experiences that included learning about policy governance, meeting a bunch of ‘boardroom buddies’  with whom I’m still connected, and enjoying good food. The menu was preset in honor of Bastille Day, and we had a memorable meal that included the simplest, perfectly cooked white fingerling potatoes with fresh herbs.  

This simple presentation effectively highlighted the waxy texture of the potatoes and the fresh herb’s taste. It was so delicious, I wanted to capture the experience and flavor in this recipe. This potato salad is not the typical summer picnic dish you grew up with; the difference lies in its absence of mayonnaise. It is an interesting take on a standard potato salad. It just uses waxy potatoes soaked in white wine and tossed with fresh herbs and a light vinaigrette.  It is so French, my taste buds say Ouí, Ouí.

Ina Garten – serves 8

Ingredients

• 1 lb. Small white boiling potatoes
• 1 lb. Red boiling potatoes
• 2 T Dry white wine
• 2 T Chicken stock
• 3 T Champagne vinegar
• ½ t Dijon mustard
• 2 t Kosher salt
• ¾ t Freshly ground black pepper
• 10 T Olive oil
• ¼ C Minced scallions (white and green parts)
• 2 T Minced fresh dill
• 2 T Minced flat-leaf parsley
• 2 T Julienned fresh basil leaves

Directions

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. 
• Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut them into 1/2 (quarters if the potatoes are larger) and place them in a medium bowl. 
• Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. 
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.