French-Style Potato Salad with Tarragon Vinaigrette
NOTE: If fresh
tarragon is not available, increase the parsley to three
tablespoons and use tarragon vinegar in place of the white wine
vinegar. Serves six.
1 recipe Boiled Potatoes for Salad (see Boiled Potatoes for Salad), cut into 1/4-inch-thick slices
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup Tarragon-Mustard Vinaigrette (see Tarragon-Mustard Vinaigrette)
1 medium shallot, minced
2 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
1. Layer warm potato slices in medium bowl, sprinkling with vinegar and salt and pepper as you go. Let stand at room temperature while preparing dressing.
2. Whisk dressing and shallot together in small bowl. Pour over potatoes and toss lightly to coat. Refrigerate salad until ready to serve, up to 1 day. Bring to room temperature, stir in parsley, and serve.