A mother-daughter conversation on food and cooking (mostly)

Sunday, May 1, 2011

French Potato Salad

Mary Ellen loved this last night, so I am posting the recipe for her.

Cube some red or Yukon Gold potatoes, cover with water, and boil for about 5 minutes or until tender yet firm. Eat a sample, don't just test with a fork!

Drain and let cool a little, then toss with a couple of tablespoons each olive oil and red wine vinegar. Gently fold in Dijon mustard--start with a tablespoon and add more if you like--and salt and pepper to taste. Potatoes are bland, so season generously. Add a couple of sliced green onions and some chopped fresh herbs. Parsley is okay, but fresh tarragon is best. Serve at room temperature. This is best made a couple of hours ahead.

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