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Recipe

French Potato Salad with White Wine and Tarragon

photo: Scott Phillips

Servings: 4

A mustard vinaigrette and fresh tarragon puts a lighter, brighter spin on potato salad.

Ingredients

  • 1 lb. fingerling potatoes, halved
  • 2 Tbs. dry white wine
  • 1 Tbs. white wine vinegar, more to taste
  • 1 Tbs. minced shallot
  • 1-1/2 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 1/4 tsp. granulated sugar
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 3 Tbs. sliced scallions
  • 2 tsp. thinly sliced chives
  • 1 tsp. minced fresh tarragon

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Sodium (mg): 510
      Carbohydrates (g): 20
      Fiber (g): 2
      Sugar (g): 1
      Protein (g): 3

Preparation

  • Put the potatoes in a pot of cold, well-salted water. Bring to a boil, and cook until tender, about 10 minutes. Drain and transfer to a clean kitchen towel to dry.
  • In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic, sugar, and 1/2 tsp. salt. Whisk in the oil and season to taste with pepper. Add the potatoes, toss gently, and let sit for 5 minutes.
  • Just before serving, stir in the scallions, chives,and tarragon; season to taste with salt and more vinegar.

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