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French Potato Salad with Savory Vinaigrette
the salad warm just after preparing or prepare earlier in the day and refrigerate. Garnish with halved cherry tomatoes to add a burst of color, as well as vitamin C.
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Paulette Mitchell’s French Potato Salad with Savory Vinaigrette Makes 6 Servings
For the Salad:
1 1/2 pounds (about 12) new potatoes 1 bay leaf
2 tablespoons chopped onion 1/2 teaspoon black pepper
For the Vinaigrette: 2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon chopped fresh parsley 1 clove garlic, finely minced 1 teaspoon summer savory 1/2 teaspoon pepper; salt to taste 1/4 teaspoon mustard powder Salt to taste
Fill a large pot with water and bring to a boil over high heat. Meanwhile, scrub the potatoes and cut into large cubes or thick slices. Drop the potatoes into the water and add the bay leaf, onion, and pepper. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Remove the bay leaf and drain.
While the potatoes are cooking, whisk together the vinaigrette ingredients in a large bowl. Add the cooked potatoes and toss.
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Recipe Tip: It’s not necessary to peel potatoes for po- tato salad; potatoes eaten with their skins have more nutrients. Scrub them well before cooking; many pota- toes are sprayed with chemicals to keep their “eyes” from sprouting.
his potato salad doesn’t contain mayonnaise. Instead, the po- tatoes are tossed with an herb-seasoned vinaigrette. It’s not the potato salad that Mom used to make. It’s more healthful. Serve
Paulette Mitchell
Paulette Mitchell is known internationally for her quick-to- prepare gourmet recipes. She is a lecturer, cooking instruc- tor, television personality, and the author of 12 cookbooks, including The 15-Minute Gourmet: Vegetarian, which contains this recipe. Visit
amazon.com to pur- chase her cookbooks.
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NaturalTriad.com
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