French Potato Salad With Tarragon Vinaigrette

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Small red potatoes - unpeeled
1 cup	146g / 5.1oz	Fresh parsley - chopped
1/2 cup	31g / 1.1oz	Chopped red onion
		Pepper
		Tarragon Vinaigrette
1/3 cup	78ml	Wine vinegar
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Grainy or Dijon mustard
1/2 teaspoon	2.5ml	Dried tarragon
		Pepper

Recipe Instructions

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, 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.

Makes 8 servings.

Source:
The Foxfire Book of Appalachian Cookery

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