| 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
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”