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French Potato Salad with Tarragon Vinaigrette

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Submitted by diane

YIELD

8 servings

PREP

25 min

COOK

25 min

READY

1 hrs

Ingredients

2 ½ 1.1
POUNDS KG RED SKINNED POTATOES
smalled, unpeeled
1 237
CUP ML PARSLEY LEAVES
fresh, chopped
½ 118
CUP ML RED ONION
chopped
1 1
X X BLACK PEPPER *
Tarragon vinaigrette
79
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML PREPARED MUSTARD
grainy or dijon
½ 2.5
TEASPOONS ML TARRAGON LEAVES
dried
1 1
X X BLACK PEPPER *

Directions

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, mustard 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 151 21% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 9g
Vitamin A 13% Vitamin C 31%
Calcium 8% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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