French potato salad

Name: French potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1kg baby potatoes; 2 eschallots, chopped finely; 2 teaspoons seeded mustard; 1 teaspoon caster sugar; 1/4 cup (60ml) white wine vinegar; 1/3 cup (80ml) extra virgin olive oil; 1 tablespoon finely chopped tarragon, plus extra leaves to serve; 2 tablespoons finely chopped chives; 2 tablespoons finely chopped flat-leaf parsley

www.womensweeklyfood.com.au

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 5

Author : Chanel Gellin

salad

Ingredients

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1kg baby potatoes2 eschallots, chopped finely2 teaspoons seeded mustard1 teaspoon caster sugar1/4 cup (60 milliliters) white wine vinegar1/3 cup (80 milliliters) extra virgin olive oil1 tablespoon finely chopped tarragon, plus extra leaves to serve2 tablespoons finely chopped chives2 tablespoons finely chopped flat-leaf parsley

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Instructions

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Step 1

Place potatoes in a medium saucepan of cold salted water. Place over high heat. Bring to the boil and cook for 8-10 minutes or until potatoes are just tender.

Step 2

While the potatoes are cooking, combine the eschallot, mustard, sugar, vinegar and oil in a bowl large enough for the potatoes. Reserve one-quarter of the dressing for serving.

Step 3

Drain the potatoes and when cool enough to handle, slice into 1cm-thick slices. Add to bowl with dressing and gently toss to coat. Set aside to cool for 10 minutes.

Step 4

Just before serving, add herbs and gently toss again. Season with salt and freshly ground black pepper. Drizzle over reserved dressing and top with extra fresh tarragon leaves.

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