French Potato Salad
It is best served warm or at room temp. Since it has no mayonnaise or eggs, it is great for picnics.
It also is an easy recipe to double or triple for a larger crowd.
2 lbpotatoes, large dice ( about 1" cube)
1 Tbspwhite vinegar
1 Tbspwhite wine (optional - just increase the white wine vinegar to 2 tbsp if you choose to omit)
·salt and pepper
2 Tbspwhite wine vinegar
2 Tbspdijon mustard
1/2 colive oil
1 tsptarragon, chopped (or 1/2 t dried)
2 Tbspdill, chopped (or 1 t dried)
4green onions, sliced thin
1/4 cfresh parsley, chopped (or 2 t dried)
How to Make French Potato Salad
- Cook potatoes in boiling water about 5 minutes or until just fork tender. Don't overcook.
- Drain and place in a bowl. Sprinkle warm potatoes with the 1 T wine and 1 T white wine vinegar. Add salt and pepper and gently mix. Set aside.
- Whisk together vinegar, mustard and oil. Add green onions and herbs. (If using dried herbs, let the dressing stand for a couple of minutes)
- Drizzle over the warm potatoes; mix gently. Adjust salt and pepper. Serve immediately.