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Monday, April 17, 2017

French Potato Salad with Tarragon Vinaigrette

2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
-----Tarragon Vinaigrette-----
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
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 1/4-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.

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