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Name: French Style Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: French
Ingredients: 1/3 c Hot water; 2 ts Chives, snipped; 1 ts Dijon mustard; 1/8 ts Pepper; 6 md Potatoes, about 2 lb.; 1/3 c Dry white wine; 2 tb Tarragon Vinegar; 1/4 ts Instant beef bouillon, or; 1 ts Salt; 1/2 ts Dried tarragon; 1 Clove garlic, cut into; 3 tb Parsley, snipped; 3 tb Olive oil, or vegetable oil

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INGREDIENTS

1/3 c Hot water
2 ts Chives, snipped
1 ts Dijon mustard
1/8 ts Pepper
6 md Potatoes, about 2 lb.
Tarragon Dressing
1/3 c Dry white wine
2 tb Tarragon Vinegar
1/4 ts Instant beef bouillon, or
1 ts Salt
1/2 ts Dried tarragon
1 Clove garlic, cut into
3 tb Parsley, snipped
3 tb Olive oil, or vegetable oil

Servings

INSTRUCTIONS

To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain. To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges if desired. Posted to MC-Recipe Digest V1 #643 by Nancy Berry on Jun 11, 1997

NOTES

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French Style Potato Salad

1/3 c Hot water
2 ts Chives, snipped
1 ts Dijon mustard
1/8 ts Pepper
6 md Potatoes, about 2 lb.
 Tarragon Dressing
1/3 c Dry white wine
2 tb Tarragon Vinegar
1/4 ts Instant beef bouillon, or
1 ts Salt
1/2 ts Dried tarragon
1 Clove garlic, cut into
3 tb Parsley, snipped
3 tb Olive oil, or vegetable oil

To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup  water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and  cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl  with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in  bowl. Dissolve bouillon in hot water. Add wine. Pour over potatoes. Cover  and refrigerate, stirring once or twice. Drain. To Prepare Dressing: Shake  all ingredients in tightly covered jar and gently toss with potatoes.  Sprinkle with parsley. Garnish with tomato wedges if desired.    Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on  Jun 11, 1997

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 1 Servings

Calories: 52
Calories from Fat: 6 (12%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 123.9mg		4 %
Potassium 158.5mg		4 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 3.7g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 52

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