Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 I have made this before using the small new potatoes and left the skins on istead of peeling them off; tasted better that way, IMO. French Potato Salad 2 pounds potatoes, peeled, cooked and sliced 1/4 cup finely chopped onion 1/3 cup olive oil 4 tsp cider vinegar 1 to 2 tsp dried tarragon (or 1 to 2 Tbs fresh) 2 Tbs minced fresh or dried chives 1/2 tsp salt 1/2 tsp pepper In a large bowl, toss potatoes and onion. In a small bowl or jar with a tight-fitting lid, combine oil and vinegar. Add the tarragon, chives, salt and pepper; mix or shake well. Pour over potatoes and mix gently. Let stand 1 hour; serve at room temperature. Yield: 4 to 6 servings ~ pt ~ Thank you for sending me a copy of your book - I'll waste no time in reading it. ~ Moses Hadas, teacher and author (1900-1966) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 aren't the skins where a lot of the vitamins are anyway? I like root veggies as they are (unless the skin is overly tough). just make sure they'res crubbed real good so they're nice 'n clean. megan - Feral Monday, November 17, 2003 12:39 PM [recipe] French Potato Salad ~ vegan I have made this before using the small new potatoes and left the skins on istead of peeling them off; tasted better that way, IMO. French Potato Salad 2 pounds potatoes, peeled, cooked and sliced 1/4 cup finely chopped onion 1/3 cup olive oil 4 tsp cider vinegar 1 to 2 tsp dried tarragon (or 1 to 2 Tbs fresh) 2 Tbs minced fresh or dried chives 1/2 tsp salt 1/2 tsp pepper In a large bowl, toss potatoes and onion. In a small bowl or jar with a tight-fitting lid, combine oil and vinegar. Add the tarragon, chives, salt and pepper; mix or shake well. Pour over potatoes and mix gently. Let stand 1 hour; serve at room temperature. Yield: 4 to 6 servings ~ pt ~ Thank you for sending me a copy of your book - I'll waste no time in reading it. ~ Moses Hadas, teacher and author (1900-1966) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 Yes, I think you are right. Like you I also leave the skins on the root veggies as much as possible; even in mashed potatoes. Mmmmm ~ PT ~ To sit alone in the lamplight with a book spread out before you, and hold intimate converse with men of unseen generations--such is a pleasure beyond compare. ~ Kenko Yoshida, essayist (1283-1352) ~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~> , " Megan Milligan " <yasminduran@c...> wrote: > aren't the skins where a lot of the vitamins are anyway? I like root veggies as they are (unless the skin is overly tough). just make sure they'res crubbed real good so they're nice 'n clean. > > megan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 well, when it comes to mashed potatoes, i'm lazy. i just use reconstituted potato flakes. :-D M. - Yes, I think you are right. Like you I also leave the skins on the root veggies as much as possible; even in mashed potatoes. Mmmmm ~ PT ~ Quote Link to comment Share on other sites More sharing options...
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