Monday, April 4, 2011

French Potato Salad

4 pounds Yukon or other waxy potatoes
2 shallots
2 T white wine or champagne vinegar
2 teaspoons Dijon mustard
1/4 cup grapeseed oil
salt and freshly ground pepper, to taste
1/2 cup white wine
a handful of fresh chives, long strands cut into about 1- to 2-inches
a handful of fresh tarragon, roughly chopped

Preparing the potato salad:
Macerate the shallots in vinegar for about 5 minutes. Drain and return shallots to bowl. Add Dijon mustard, grapeseed oil, salt and pepper, chives and tarragon.

Boil potatoes whole until easily pierced with a knife and are fork-tender. Rinse with cold water until cool enough to peel. Slice the potatoes onto a platter. Sprinkle with some white wine. Spoon dressing over the potatoes.


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