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LOCATION: Recipes >> Salad Recipes >> This is a basic potato salad recipe which indicaes you can add chopped

Print this Recipe    This is a basic potato salad recipe which indicaes you can add chopped

chives, sliced celery or radish, niblet corn, blanched snow peas or green
beans. I'm sure you could also add capers and olives...

French Potato Salad with Tarragon Vinaigrette
from: Lighthearted Everyday Cooking by Anne Lindsay, McMillan, 1991.

2 1/2 pounds small red potatoes (unpeeled)
1 cup chopped fresh parsley
1/2 cup chopped red onion
Pepper

Tarragon vinaigrette:

1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon grainy or Dijon mustard
1/2 teaspoon dried tarragon
Pepper

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.

Makes 8 servings.

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