French Potato Salad
Jun. 23rd, 2015 05:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksFrench Potato Salad
1 ½ - 2 lbs (675-900 g) medium red potatoes, scrubbed and cut into ¼-inch (5 mm) slices
½ red onion, finely chopped
3 - 4 scallions (spring onions), green and white parts, finely chopped
¼ cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Boil the sliced potatoes in salted water until tender but still firm, about 5 to 8 minutes. Drain and combine in a large bowl with the onion, scallions, and parsley. Whisk together the vinegar and mustard. Add the olive oil in a thin stream while whisking. Season with salt and pepper and pour over the potato mixture. Toss gently to combine thoroughly. Let marinate at room temperature for at least 2 hours before serving. Serve at room temperature. Serves 4 to 6.
1 ½ - 2 lbs (675-900 g) medium red potatoes, scrubbed and cut into ¼-inch (5 mm) slices
½ red onion, finely chopped
3 - 4 scallions (spring onions), green and white parts, finely chopped
¼ cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Boil the sliced potatoes in salted water until tender but still firm, about 5 to 8 minutes. Drain and combine in a large bowl with the onion, scallions, and parsley. Whisk together the vinegar and mustard. Add the olive oil in a thin stream while whisking. Season with salt and pepper and pour over the potato mixture. Toss gently to combine thoroughly. Let marinate at room temperature for at least 2 hours before serving. Serve at room temperature. Serves 4 to 6.
