| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
New potatoes, scrubbed; cut into 1/4" pcs. |
| 4 |
tb |
White wine vinegar |
| 2 |
tb |
Dijon mustard |
|
|
Salt & pepper |
| 1/2 |
c |
Olive oil |
| 2 |
|
Scallions; thinly sliced |
| 3 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In a large pot of boiling water, cook potatoes until they are tender.
In a large bowl whisk together the vinegar and the mustard. Season with
salt & pepper. Whisk in the olive oil a third at a time until it binds
together. Add the warm, drained potatoes and toss to coat. Let the potatoes
sit for 10 minutes or longer to absorb the flavor of the dressing. Add the
scallions and parsley and toss to coat. Season well with salt & pepper.
Recipe By : TVFN How to Boil Water
Posted to MC-Recipe Digest V1 #226
Date: Thu, 26 Sep 1996 17:43:13 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
NOTES : Show #BW8301
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