Sunday, April 24, 2011

French Potato Salad

Great for Picnics, because it contains no Mayonnaise
2 pounds  small white  potatoes
1 ½ tsp. white wine vinegar
½ tsp. Dijon mustard
2 tsp.  kosher salt
¾ tsp. black pepper
½ cup olive oil
¼ cup finely diced red onion
2 tbsp. minced dill
2 tbsp. minced parsley
2 tbsp. dried basil

Drop the potatoes with the skin on into a large pot of boiling water and cook 20 -30 min. or until tender. Drain and cool. When cool cut the potatoes in half or smaller depending on the size of the potato and place in a med . bowl.
Combine the vinegar, mustard, salt, and pepper and whisk in the olive oil. Add the vinaigrette to the potatoes. Add the onion, dill, parsley, basil  and toss together, serve at warm  or at room temperature.