French Potato Salad

[Guest guest]

French Potato Salad

 

1 1/2 to 2 lbs. medium red potatoes, scrubbed and cut into 1/4-inch slices

1/2 red onion, finely chopped

3 to 4 scallions, green and white parts, finely chopped

1/4 cup chopped fresh parsley

2 tbsps. red wine vinegar

2 tsps. Dijon mustard

4 tbsps. extra-virgin olive oil

salt and freshly ground pepper to taste

 

Boil the sliced potatoes in salted water until tender but still firm, about 5 to

8 minutes. Drain and combine in a large bowl with the onion, scallions, and

parsley. Whisk together the vinegar and mustard. Add the olive oil in a thin

stream while whisking. Season with salt and pepper and pour over the potato

mixture. Toss gently to combine thoroughly. Let marinate at room temperature for

at least 2 hours before serving. Serve at room temperature. Serves 4 to 6.