French Country Potato Salad
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
49
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Thyme Leaves (chopped fresh)2 tbsps
Dijon Mustard1 tsp
Sea Salt1 cup
Champagne Vinegar1.5 cups
Extra-Virgin Olive OilDirections:
1
In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes
2
(The potatoes can also be cooked in boiling salted water for the same amount of time
3
) Remove from the heat and let cool to room temperature
4
In a pot of boiling water, blanch the leeks for 30 seconds, or until tender
5
Rinse in cold water and drain
6
Set aside
7
Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices
8
Cut each potato into 8 pieces
9
In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon
10
In a separate bowl, stir together the Champagne vinaigrette with the mustard
11
Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly
12
Season with the salt and pepper and toss again
13
In a small bowl, whisk the vinegar and salt together until the salt dissolves
14
Slowly whisk in the oil until the dressing is well blended
15
Season with pepper, to taste