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French Potato Salad
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Serves 6 |
A European twist on a classic recipe.
|1/2 cup white wine vinegar|
|1/4 cup Dijon mustard|
|1/2 cup olive oil|
|2 tablespoons fresh parsley, chopped|
|1 tablespoon poppy seeds|
|1 tablespoon shallots, finely chopped|
|3 lb red-skinned potatoes, cut into 1/4-inch-thick rounds|
|1/4 cup chicken broth|
|1/4 cup dry white wine|
- Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper.
- Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes.
- Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper.
- Serve warm.