1 pound baby red potatoes
1 pound baby yellow potatoes
1 garlic clove
1/4 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, finely chopped
1 tablespoon each minced fresh chervil, parsley and chives 1 teaspoon minced fresh tarragon
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10 to 15 minutes or until tender. Remove potatoes to a colander with a slotted spoon; 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.
2. Cut cooled potatoes into 1/4-inch 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.
TOTAL TIME: Prep/Cook Time: 25 min.
YIELD: 6 cups
French potato salad is vinegar-based instead of creamy, made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs.
Nutrition Facts
1 cup: 201 calories, 9g fat (1g saturated fat), 0 cholesterol, 239mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.