34 French Potato Salad

Ingredients

• 3½ pounds waxy potatoes
• 4 fluid ounces salad oil
• 3 fluid ounces wine vinegar (white or red)
• 2 ounces onions or shallots, chopped fine
• 1/8 teaspoon garlic, chopped fine
• 2 tablespoons fresh parsley, chopped
• 1½ teaspoon dried tarragon
• Salt to taste
• Pepper to taste

Steps

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle.
3. Peel the potatoes while still hot. Cut into slices ¼ inch thick or into ½-inch diced pieces.
4. Mix the potatoes with the remaining ingredients. Allow to stand at least 15 minutes while the potatoes absorb the dressing.
5. Serve warm or cold.

This salad is a popular accompaniment to hot cooked sausages.