French Potato Salad
Recipe: French Potato Salad
From: Betty Crocker's Shortcut Cooking for the Smartcook
Serves: 4-6
6 med. potatoes (about 2 lb.)
1/4 tsp. instant beef or chicken bouillon
1/3 c. hot water
1/3 c. dry white wine
3 Tbsp. minced fresh parsley
3 Tbsp. olive or vegetable oil
2 Tbsp. tarragon wine vinegar
2 tsp. snipped fresh chives
1 tsp. salt
1 tsp. Dijon mustard
1/2 tsp. dried tarragon leaves
1/8 tsp. black pepper
1 clove garlic, cut in half
Heat 1 inch salted water (1/2 tsp. salt to 1 c. water) to boiling. Add potatoes. Heat to boiling; reduce heat, cover, and cook until tender, 30-35 min. Drain and cool.
Slice potatoes 1/4 inch thick. Place in glass or plastic bowl. Dissolve bouillon in hot water; add wine. Pour over potatoes. Cover and refrigerate, stirring occasionally, until cold, 3-4 hrs. but no more than 24 hrs.
Mix dressing; shake all dressing ingredients together in tightly covered container. Discard garlic. Drain potatoes, toss with dressing until coated and sprinkle with parsley.
From: Betty Crocker's Shortcut Cooking for the Smartcook
Serves: 4-6
6 med. potatoes (about 2 lb.)
1/4 tsp. instant beef or chicken bouillon
1/3 c. hot water
1/3 c. dry white wine
3 Tbsp. minced fresh parsley
3 Tbsp. olive or vegetable oil
2 Tbsp. tarragon wine vinegar
2 tsp. snipped fresh chives
1 tsp. salt
1 tsp. Dijon mustard
1/2 tsp. dried tarragon leaves
1/8 tsp. black pepper
1 clove garlic, cut in half
Heat 1 inch salted water (1/2 tsp. salt to 1 c. water) to boiling. Add potatoes. Heat to boiling; reduce heat, cover, and cook until tender, 30-35 min. Drain and cool.
Slice potatoes 1/4 inch thick. Place in glass or plastic bowl. Dissolve bouillon in hot water; add wine. Pour over potatoes. Cover and refrigerate, stirring occasionally, until cold, 3-4 hrs. but no more than 24 hrs.
Mix dressing; shake all dressing ingredients together in tightly covered container. Discard garlic. Drain potatoes, toss with dressing until coated and sprinkle with parsley.