French-Style Potato Salad
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Salads Recipes | Vegetables Recipes
Yield: 4 to 6 servings
- 2 pounds cooked potatoes
- 1/4 cup white-wine vinegar
- 1/2 cup olive or vegetable oil
- 1 tablespoon Dijon-style mustard
- salt and pepper, to taste
- 1 cup chopped green onion or chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
Slice the cooked potatoes while they're still warm. Sprinkle with half the vinegar. Mix the rest of the vinegar with the oil, mustard, salt, and pepper; pour over potatoes. Toss with onion and herbs, and correct the seasonings.
Reviews by Readers
White potatoes work best, red potatoes next best. Okay to increase the vinegar because the potatoes really soak it up without getting sour. – Reviewed by Penny Sidoli
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