French Potato Salad (America's Test Kitchen) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
3 lbs red potatoes, scrubbed and cut into 1/4-inch thick slices |
6 tablespoons white wine vinegar |
salt |
pepper |
6 tablespoons extra-virgin olive oil |
1 tablespoon dijon mustard |
1 small red onion, minced |
3 tablespoons minced fresh tarragon or 3 tablespoons parsley |
Directions:
1. Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 5 minutes.
2. Drain; gently toss the warm potatoes with 3 tablespoons vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and refrigerate for 20 minutes.
3. Meanwhile, whisk the remaining 3 tablespoons vinegar, the oil, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together.
4. Toss the chilled potatoes with the vinaigrette, onion, and tarragon.
5. Season with salt and pepper to taste.
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