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Monday, July 12, 2010

Chris's Week Twenty-Eight Recipe: French Potato Salad

"What recipe is madame perusing? Why, it is French Potato Salad! If madame cannot make some-zing with us lentils this week, why zen, zis is the next best zing!"

French Potato Salad

2 lbs Yukon Gold potatoes
1/3 c olive oil
1/4 c red wine vinegar
1 t dried oregano
1.5 T Dijon mustard
1/2 t salt
1/4 t ground black pepper (or just grind until it looks like enough!)
1/4 t hot pepper sauce
1/2 red onion, sliced

Cook potatoes in boiling salted water about 10 min or until tender. Drain and set aside.

Whisk together the olive oil, red wine vinegar, and spices. Pour over the sliced onion and potatoes and mix gently.

Would I make this recipe again? Yes! It's a nice alternative to mayonnaise-based potato salad and has a little zip. It's good when the potatoes are still warm, but even better after the salad has had a chance to chill and think about life a little.

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