French Potato Salad with Tarragon Vinaigrette
Yield
8 servingsPrep
25 minCook
25 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
red skinned potatoes
smalled, unpeeled |
|
| 1 | cup |
parsley leaves
fresh, chopped |
|
| ½ | cup |
red onion
chopped |
|
| 1 | x |
black pepper
|
*
|
| Tarragon vinaigrette | |||
| ⅓ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
prepared mustard
grainy or dijon |
|
| ½ | teaspoons |
tarragon leaves
dried |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
red skinned potatoes
smalled, unpeeled |
|
| 237 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
red onion
chopped |
|
| 1 | x |
black pepper
|
*
|
| Tarragon vinaigrette | |||
| 79 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
prepared mustard
grainy or dijon |
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 1 | 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.
