French potato salad with tarragon vinaigrette

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Small red potatoes, unpeeled
1 cup Chopped fresh parsley
½ cup Chopped red onion
Pepper
⅓ cup Wine vinegar
2 tablespoons Olive oil
1 tablespoon Grainy or Dijon mustard
½ teaspoon Dried tarragon
Pepper

Directions

TARRAGON VINAIGRETTE

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, 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.

~- Brenda J. Sharpe -- aj471@... Ottawa, Ontario, Canada Disclaimer: Over 30 and born in Fredericton, NB ***********************************************

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