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French Potato Salad

July 7, 2013

I think I found a new favorite potato salad!

French potato salad

3 lb yukon gold or red potatoes, scrubbed and sliced 1/4 inch thick

Place in a large pot of water and bring to a boil. Cook until tender, about 5 min. Drain and add:

3 Tbsp white wine vinegar

1 tsp kosher salt (or 1/2 tsp salt)

pepper

Mix gently and refrigerate for 20 min.

In a large bowl, whisk together the rest of the dressing:

3 Tbsp white wine vinegar

6 Tbsp extra-virgin olive oil

1 Tbsp Dijon mustard

1 tsp kosher salt (or 1/2 tsp salt)

pepper

When potatoes are cooled, toss with dressing, thin sliced red onion, 1/4 cup thin sliced cornichons, a few very thin-sliced radishes, and 1/4 cup capers.

salad ingredients

(Recipe adapted from The America’s Test Kitchen Family Cookbook)

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From → Salads

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