French Potato Salad with Tarragon Vinaigrette
- 2 1/2 pounds small red potatoes (unpeeled)
- 1 cup chopped fresh parsley
- 1/2 cup chopped red onion
- 1/3 cup wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon grainy or Dijon mustard
- 1/2 teaspoon dried tarragon
Makes 8 servings.. 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. Variation: Add chopped chives, sliced celery or radish, niblet corn, blanched snow peas, green beans, capers or olives.
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