| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Salads | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Small red potatoes, unpeeled |
| 1 | c | Chopped fresh parsley |
| 1/2 | c | Chopped red onion |
| Pepper | ||
| 1/3 | c | Wine vinegar |
| 2 | tb | Olive oil |
| 1 | tb | Grainy or Dijon mustard |
| 1/2 | ts | Dried tarragon |
| Pepper |
INSTRUCTIONS
TARRAGON VINAIGRETTE Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days. Makes 8 servings. ~- Brenda J. Sharpe -- aj471@freenet.carleton.ca Ottawa, Ontario, Canada Disclaimer: Over 30 and born in Fredericton, NB *********************************************** From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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