French-Style Potato Salad with Tarragon Vinaigrette
serves 6
NOTE: If fresh tarragon is not available, increase the parsley
to three tablespoons and use tarragon vinegar in place of the white
wine vinegar.
1 recipe Boiled Potatoes for Salad, cut into slices 1/4-inch thick
4 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 medium shallot, minced
6 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
INSTRUCTIONS:
1. Layer warm potato slices in medium bowl, sprinkling with 2 tablespoons vinegar and salt and pepper as you go. Let stand at room temperature while preparing dressing.
2. Whisk remaining 2 tablespoons vinegar, mustard, and shallot together in small bowl. Whisk in oil so that mixture is somewhat emulsified. Pour over potatoes and toss lightly to coat. Refrigerate salad until ready to serve, up to 1 day.
3. Bring salad to room temperature, stir in parsley and tarragon, adjust seasonings, and serve.