French Potato Salad
Jun 23, 2011
Dijon mustard is the tangy secret to this French potato salad. Serving it while the potatoes are still warm makes all the difference.
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Yukon gold potatoes
1 1/4 tsp.
2 tbsp. snipped chives
3 tbsp. white wine vinegar
1 tbsp. extra-virgin olive oil
1 tsp. Dijon mustard
- Place potatoes, scrubbed and cut into 1-inch chunks, and 1 teaspoon salt in a 5-quart saucepot. Cover with cold water.
- Heat to boiling on high. Reduce heat to simmer for 12 to 13 minutes or until tender.
- Whisk snipped chives, white wine vinegar, extra-virgin olive oil, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
- Drain potatoes. Add to bowl; gently toss until well mixed. Serve warm.
Video: Perfect Potato Salad - 3 Ways | Jamie Oliver
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Date: 07.12.2018, 00:06 / Views: 52444