|French Potato Salad|
I am also going to include our favourite mayonnaise based potato salad recipe. Sometimes I add fresh peas from their pods and sometimes diced dill pickles.
Family and friends can just as easily be impressed by the simplicity and full bodied flavours of our every day simple foods as by the gourmet menus we take days to prepare. With all the wonderful fresh produce available at the markets right now it is time to put them to good use.
**French Potato Salad**
- 1lb small white potatoes
- 1 lb small red potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoons Dijon mustard
- 1 tablespoon kosher salt
- 3/4 teaspoon fresh ground pepper
- 10 tablespoon good quality olive oil
- 1/4 cup minced green onions (white and green parts)
- 2 tablespoon fresh dill, minced
- 2 tablespoon parsley, minced
- 2 tablespoons fresh basil leaves, chiffonade
Cut potatoes in half, quarters if they are larger.
Steam until cooked (can be pierced easily with fork). You can boil if you prefer.
Drain in colander and place a towel over the potatoes to allow them to steam for 10 minutes more.Place in a medium bowl and toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the mustard, vinegar, salt and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the green onions, dill, parsley and basil.
- 1 cup mayonnaise (I use Miracle Whip which is more of a dressing and not mayo)
- 1/4 cup Dijon mustard ( I use French's Bold & Spicy mustard)
- 1/2 - 3/4 cup chopped red onion
- 2 green onions with tops, chopped
- 2 garlic cloves, minced
- 3 tablespoons snipped fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon lime juice
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil, cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
Meanwhile combine the remaining ingredients. Cut potato into chunks; place4 in a bowl. Add the mustard mixture and toss to coat. I sometimes add peas or chopped dill pickles. Serve at room temperature or cold.
Serves 8 - 10You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.