French Potato Salad
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| 14 small new red potatoes, scrubbed 3 tablespoons fresh parsley, chopped 2 |
| tablespoons fresh dill 6 tablespoons chopped green onions 4 tablespoons |
| red onion, finely chopped 1 large red pepper, chopped (op) dressing 1/3 |
| cup red wine vinegar 3/4 cup olive oil 2 teaspoons dijon mustard 1 clove |
| garlic, crushed freshly ground black pepper . boil potatoes in salted |
| water until just tender. (about 20 minutes), drain,cut in halves and let |
| cool 5 minutes then combine red and green onions, pepper, dill and parsley |
| with potatoes. whisk vinaigrette ingredients together and toss with |
| potatoes while still warm. serve hot or cold. |
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| source: the official cookbook of expo 86 |
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| servings: 6 |
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| (ID: 13073) Mirror: rec.food.recipes: Sun, Apr 27, 2003 |