Food
French-Style Potato Salad
By Yankee Magazine|May 08 2003|
Yield
4 to 6 servings
Ingredients
2 pounds cooked potatoes
1/4 cup white-wine vinegar
1/2 cup olive or vegetable oil
1 tablespoon Dijon-style mustard
salt and pepper, to taste
1 cup chopped green onion or chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Instructions
Slice the cooked potatoes while they’re still warm. Sprinkle with half the vinegar. Mix the rest of the vinegar with the oil, mustard, salt, and pepper; pour over potatoes. Toss with onion and herbs, and correct the seasonings.
White potatoes work best, red potatoes next best. Okay to increase the vinegar because the potatoes really soak it up without getting sour.