French Potato Salad
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
59
Spice
43
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
White Wine Vinegar1 cup
Dijon Mustard1 cup
Olive Oil2 tbsps
Parsley (chopped fresh)1 tbsp
Poppy Seed1 tbsp
Shallot (finely chopped)1 cup
White Wine (dry)Directions:
1
Whisk vinegar and mustard in medium bowl to blend
2
Gradually whisk in oil
3
Stir in parsley, poppy seeds and shallot
4
Season vinaigrette to taste with salt and pepper
5
(Can be prepared 1 day ahead
6
Cover and refrigerate
7
Bring to room temperature and rewhisk before using
8
) Steam potatoes until tender, about 8 minutes
9
Transfer to large bowl
10
Mix in broth and wine
11
Let stand 5 minutes
12
Pour vinaigrette over warm potatoes
13
Toss gently
14
Season with salt and pepper
15
Serve warm or at room temperature
16
Whisk vinegar and mustard in medium bowl to blend
17
Gradually whisk in oil
18
Stir in parsley, poppy seeds and shallot
19
Season vinaigrette to taste with salt and pepper
20
(Can be prepared 1 day ahead
21
Cover and refrigerate
22
Bring to room temperature and rewhisk before using
23
) Steam potatoes until tender, about 8 minutes
24
Transfer to large bowl
25
Mix in broth and wine
26
Let stand 5 minutes
27
Pour vinaigrette over warm potatoes
28
Toss gently
29
Season with salt and pepper
30
Serve warm or at room temperature