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French Herbed Potato Salad
Cook: 15 mins to 20 mins
Cool: 30 mins
Ingredients
- 6 medium russet, long white or round red potatoes (about 2 pounds)
- 3 tablespoons tarragon vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup thinly sliced green onion
- 1/4 cup snipped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 1/4 cup salad oil
Directions
1. In a large saucepan or 4-quart Dutch oven, place unpeeled potatoes and a small amount of lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or just till tender. Drain well; cool slightly. Peel, halve and cut potatoes into 1/4-inch slices.
2. In a large bowl, place potato slices. Sprinkle with vinegar, 1 teaspoon salt and black pepper; toss lightly to coat. Add green onion, parsley and garlic. Drizzle potato mixture with oil. Toss again lightly to coat. Cover; let stand at room temperature till ready to serve or store in refrigerator. Stir gently before serving. Makes 6 to 8 servings.
