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Herbed Potato Salad

Yield 6 servings (serving size: about 1 cup)
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.

Ingredients

  • 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

Nutrition Information

  • calories 239
  • caloriesfromfat 18 %
  • fat 4.7 g
  • satfat 0.7 g
  • monofat 3.6 g
  • polyfat 0.4 g
  • protein 6.2 g
  • carbohydrate 42.3 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 374 mg
  • calcium 14 mg

How to Make It

  1. 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.

  2. 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.