Food, Fun and Fabulous 150
Vinaigrette Dressing
1 ½ tablespoons tarragon vinegar
½ teaspoon Dijon mustard
1 garlic clove, minced
4 ½ tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 shallots (may substitute 4 green onions),
minced
In a small bowl, combine vinegar, mustard, garlic,
and shallots. Gradually whisk in oil, then add salt
and pepper.
yield: 6 servings
Warm new potatoes are tossed with shallots and vinaigrette dressing, then cooled and finished with a touch of mayonnaise or sour
cream. This is a very flavorful recipe and a different twist on traditional potato salad.
Potato Salad
2 ½ pounds new potatoes
2 tablespoons mayonnaise or sour cream
¾ cup celery, diced
½ cup green onions
½ cup fresh dill (or 1 ½ teaspoons dried dillweed),
chopped
2 tablespoons fresh parsley, minced
In large pot, cover potatoes with salted water.
Cover and boil gently until just tender. Drain and
cool slightly. Slice warm potatoes and place in
large bowl. Toss with vinaigrette, then let stand 30
minutes. Mix mayonnaise or sour cream, celery,
green onions, and herbs into potatoes. Adjust
seasonings to taste. Cover and refrigerate. Serve
at room temperature. Can be prepared one day
ahead.
New Potato Salad
