Thought this potato salad was absolutely delicious! Made a couple small changes based on what I had on hand - used fingerling potatoes, apple cider vinegar, scallions, freeze-dried parsley, and dried tarragon. This recipe has an incredible amount of flavor. I added a dash more salt and pepper. Served this with grilled barbecue pork chops and it was wonderful. Will much prefer to make potato salad this way in the future - definitely a change over the mayonnaise heavy version!
Herbed Potato Salad
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
Yield: 6 servings (serving size: about 1 cup)
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Amount per serving
- Calories: 239
- Calories from fat: 18%
- Fat: 4.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.4g
- Protein: 6.2g
- Carbohydrate: 42.3g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 2.3mg
- Sodium: 374mg
- Calcium: 14mg
- 3 pounds Yukon gold potatoes
- 1 cup dry white wine
- 3 tablespoons white wine vinegar
- 2 tablespoons extravirgin olive oil
- 1 tablespoon whole-grain Dijon mustard
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 cup thinly sliced chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh tarragon
- Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
- Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.
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