(Recipe) French Potato Salad With Savory Vinaigrette

[Guest guest]

French Potato Salad With Savory Vinaigrette

 

This potato salad doesn't contain mayonnaise; instead, the potatoes are

tossed with an herb-seasoned vinaigrette. It's not the potato salad that

Mom used to make.

 

Salad

1 bay leaf

2 tablespoons chopped onion

½ teaspoon black pepper

1 ½ pounds new potatoes (about 12), cut into 1-inch cubes or

½-inch-thick slices

 

Savory Vinaigrette

2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon chopped fresh flat-leaf parsley

1 clove garlic, minced

1 tablespoon fresh summer savory, or 1 teaspoon dried summer savory

½ teaspoon freshly ground pepper

¼ teaspoon powdered mustard

Halved cherry tomatoes for garnish

 

Bring a medium pot of water to a boil over high heat. Stir in the bay

leaf, onion, and pepper; add the potatoes. When the water returns to a

boil, reduce the heat to medium; cover and cook for about 8 minutes, or

until the potatoes are just tender.

 

While potatoes are cooking, whisk together all the dressing ingredients

in a small bowl. Taste and adjust the seasoning.

 

When the potatoes, are done; drain well and remove the bay leaf.

Transfer the potatoes to a large bowl, add the dressing and toss. Bring

the salad to room temperature for serving.

 

Advance preparation

To serve chilled, it's best to refrigerate the dressing and salad in

separate covered containers for up to 3 days; toss together up to 1 hour

before serving.

 

Lori