Wednesday, June 23, 2010

Jacques's French Potato Salad

This is a great potato salad. I even had it for breakfast. My girls even enjoyed it.

Serving 4 to 6

2 pounds small waxy potatoes
1/2 cup or so olive oil
1/2 cup 1/4 inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped 1 1/2 tsp
1/3 cup white wine
1 1/2 tbsp Dijon style mustard
2-3 tbsp chopped chives
2 tbsp basic, tarragon or parsley. (I used 1/2 tbsp basic and parsley and felt that it was enough)
1 tsp kosher salt + -
1/2 tsp black pepper
1 -2 hard boiled eggs, chopped. (optional) Tip (cover eggs, once boiling, put a lid on the pot and turn off stove, let sit for 10 min before taking off the lid)-Perfect eggs, every time.

Cover whole potatoes with water by 1/2 inch. Boil with lid on. They are done when you can pierce with knife. Drain, let cool slightly. Scrape skin off potatoes.
Heat oil in a pan, add scallions and onion, cook for 1 min over med-high heat. Add garlic, cook for just a few moments, remove from heat.
Slice potatoes while still warm in 1/2 inch sections. Put in mixing bowl, add wine and 3-4 tbsp oil and toss. Add vegetables, mustard, chives, herbs, salt and pepper and eggs if desired.
Serve warm.

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