French potato salad with tarragon vinaigrette
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Small red potatoes, unpeeled |
| 1 | cup | Chopped fresh parsley |
| ½ | cup | Chopped red onion |
| Pepper | ||
| ⅓ | cup | Wine vinegar |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Grainy or Dijon mustard |
| ½ | teaspoon | Dried tarragon |
| Pepper | ||
Directions
TARRAGON VINAIGRETTE
Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into ¼-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion.
Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.
Makes 8 servings.
~- Brenda J. Sharpe -- aj471@... Ottawa, Ontario, Canada Disclaimer: Over 30 and born in Fredericton, NB ***********************************************