| 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 |
T |
Olive oil |
| 1 |
T |
Grainy or Dijon mustard |
| 1/2 |
t |
Dried tarragon |
|
|
Pepper |
INSTRUCTIONS
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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