Post by April B. on Apr 13, 2004 14:46:11 GMT -6
FRENCH POTATO SALAD
Serves: 6
2 pounds - red skin potatoes, cut in 1/4" slices
2 tablespoons - Dijon mustard
2 tablespoons - red wine vinegar
1 teaspoon - sugar
2 tablespoon - fresh dill, chopped
2 tablespoon - fresh tarragon leaves, chopped
1/2 teaspoon - fresh ground black pepper
1/2 teaspoon - salt
1/4 cup - olive oil
1 rib - celery, finely diced
2 scallions, white and green parts, thinly sliced
Place potatoes in a saucepan. Add water to cover. Bring to a
gently boil
and simmer until just cooked through, about 10 minutes. Drain
well and
spread on a baking sheet to cool.
In a small bowl, combine the Dijon mustard, vinegar, sugar, dill,
tarragon,
pepper and salt. Slowly drizzle in the oil, whisking constantly
to form an
emulsion.
In a large bowl, combine the cooled potatoes, celery and
scallions. Toss
with dressing. Serve immediately or cover and refrigerate for up
to three
days.
;D
Serves: 6
2 pounds - red skin potatoes, cut in 1/4" slices
2 tablespoons - Dijon mustard
2 tablespoons - red wine vinegar
1 teaspoon - sugar
2 tablespoon - fresh dill, chopped
2 tablespoon - fresh tarragon leaves, chopped
1/2 teaspoon - fresh ground black pepper
1/2 teaspoon - salt
1/4 cup - olive oil
1 rib - celery, finely diced
2 scallions, white and green parts, thinly sliced
Place potatoes in a saucepan. Add water to cover. Bring to a
gently boil
and simmer until just cooked through, about 10 minutes. Drain
well and
spread on a baking sheet to cool.
In a small bowl, combine the Dijon mustard, vinegar, sugar, dill,
tarragon,
pepper and salt. Slowly drizzle in the oil, whisking constantly
to form an
emulsion.
In a large bowl, combine the cooled potatoes, celery and
scallions. Toss
with dressing. Serve immediately or cover and refrigerate for up
to three
days.
;D