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Title: Classic French Potato Salad
Categories: Potatoes, Vegetables, Herbs
Yield: 6 Cups

1 lb Baby red potatoes
1 lb Baby yellow potatoes
1 cl Garlic
1/4 c Olive oil
2 tb Champagne or white wine
- vinegar
2 ts Dijon mustard
1/2 ts (ea) salt & pepper
1 Shallot; fine chopped
1 tb (ea) minced fresh chervil,
- parsley and chives
1 ts Minced fresh tarragon

Place potatoes in a large saucepan; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, 10-15
minutes or until tender. With a slotted spoon, remove
potatoes to a colander; cool slightly. Return water to a
boil. Add garlic; cook, uncovered, 1 minute. Remove
garlic and immediately drop into ice water. Drain and
pat dry; mince. Reserve 1/4 cup cooking liquid.

Cut cooled potatoes in 1/4" slices. Transfer potatoes to
a large bowl. In a small bowl, whisk reserved cooking
liquid, oil, vinegar, mustard, minced garlic, salt and
pepper until blended. Pour over potato mixture; toss
gently to coat. Gently stir in remaining ingredients.
Serve warm or at room temperature.

enise Cassady, Phoenix, Maryland

Makes: 6 cups

RECIPE FROM: https://www.tasteofhome.com

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