I love potatoes. In my opinion, I think they should have their own food group. This time of year, potato salads are out in full force for summer picnics and barbeques. Sometimes I prefer the lighter vinaigrette's to the heavy mayo dressings. I adapted this French Potato Salad from a Martha Stewart recipe I found on-line. It's easy, delicious and versatile. I used herbs from my own garden, but you can use whatever you like. The addition of tarragon, if you have it, would really bump up the Frenchie factor!
French Potato Salad
2 pounds Yukon Gold potatoes, all similar in size, halved
1/4 cup champagne vinegar
1 tsp Fleur De Sel
2 tablespoons extra-virgin olive oil
1 dollop of good Dijon mustard
2 tablespoons chopped flat-leaved parsley
1/4 cup finely minced chives
2 tablespoons chopped thyme
Freshly ground pepper
Place potatoes in a pan, cover with 2 inches of water, bring to boil. Turn the heat down and simmer 25-30 minutes, until tender when pierced with a knife. Drain.
Whisk vinegar and salt in a bowl. Add the oil in a steady stream while whisking until emulsified. Add mustard and whisk again. Stir in herbs and pepper.
Add warm potatoes to vinaigrette and toss gently, being careful not to break apart the potatoes. Garnish with whatever herbs you have used.
Yeah, it is that easy, which is why I love it! Bon Appetit!