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4 servings
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Dijon-Tarragon Dressing:
1/3 cup olive oil
3 tablespoons Dijon-style mustard
3 tablespoons white wine vinegar
1 clove garlic, finely chopped
1/2 teaspoon dried tarragon leaves
Salad:
1-1/3 pounds (about 3 large) Sierra Gold® potatoes, cut into 1-inch cubes
1 cup sliced celery
2 hard-boiled eggs, coarsely chopped
2 tablespoons drained capers
3/4 teaspoon salt
Pepper
Lettuce leaves (optional)
In large bowl, whisk together dressing ingredients until blended; set aside. In medium saucepan,
cook potatoes, covered, in 2 inches boiling water, about 10 minutes or until just tender; drain
thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. Add potatoes,
while still warm, to dressing; toss to coat. Add celery, eggs, capers, and salt; toss gently to
combine. Season with pepper, as desired. Serve on lettuce-lined salad plates, if desired.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Dijon-Tarragon Dressing:
1/3 cup olive oil
3 tablespoons Dijon-style mustard
3 tablespoons white wine vinegar
1 clove garlic, finely chopped
1/2 teaspoon dried tarragon leaves
Salad:
1-1/3 pounds (about 3 large) Sierra Gold® potatoes, cut into 1-inch cubes
1 cup sliced celery
2 hard-boiled eggs, coarsely chopped
2 tablespoons drained capers
3/4 teaspoon salt
Pepper
Lettuce leaves (optional)
In large bowl, whisk together dressing ingredients until blended; set aside. In medium saucepan,
cook potatoes, covered, in 2 inches boiling water, about 10 minutes or until just tender; drain
thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. Add potatoes,
while still warm, to dressing; toss to coat. Add celery, eggs, capers, and salt; toss gently to
combine. Season with pepper, as desired. Serve on lettuce-lined salad plates, if desired.
Copyright © 2008 Discovery Garden's
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| FRENCH POTATO SALAD |
