Friday, August 20, 2010

Recipe Fridays!

French Potato Salad

Nothing says summer to me like potato salad. Now that summer is winding down (sniff, sniff!) I wanted to post one of my favorite recipes: easy, quick, and painless. Yum!


Makes 6 servings

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced


Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. (To store, refrigerate, up to overnight.)

1 comment:

Steven said...

Sounds interesting. Might have to try this. Thanks Ginger!