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Christine's French Potato Salad

List of Ingredients




Potato Salad:
1 1/2 lbs medium potatoes, unpeeled
3/4 cup vinaigrette
salt and pepper to taste
1 tbs fresh chives or fresh parsley [curly parsley looks great in this btw]




The Vinaigrette

Makes 1/4 cup [triple for potato salad!]
1 tbs vinegar or 2 tsp lemon juice. [Chris recommends balsamic vinegar]
salt and pepper to taste
1/2 tsp Dijon mustard
3 tbs vegtable oil



Recipe



Place potatoes in large saucepan; cover with cold, salted water. Cover pan
and bring to boil. Simmer 15 to 20 minutes or until tender. Drain and cool
slightly. Peel and cut potatoes. [Phil's note unless you are using the red
tender spring potatoes then I would suggest just cutting them. combined with
the parsley or chives they look so nice] Place in serving dish, and pour
vinaigrette over warm potatoes. Mix gently and taste for seasoning. Cover
and let stand up to 2 hours at room temperature. Gently stir in the chives or
parsley before serving.

The Vinaigrette:
whisk vinegar with salt, pepper and mustard. Gradually whisk in oil until mix
is blended and starts to thicken. Taste for seasoning and whisk vigorously
before serving. [great on geens also]

Printed in the Juniata Sentinal, Country Cook of the Week