Potato Salad

Some really nice Yukon Gold potatoes or new potatoes are available right now,

Choice of potatoes at Market in France

they are best for potato salad.

Use potatoes of the same size,  peel them or not, rinse in ice-cold water then, cook them whole on medium heat in salted water, not in the pressure cooker, until they are very soft inside when you put a  thin knife all the way through.

Rinse under cold water quickly, drain. Add to bowl with dressing right away and stir gently.

Dressing: one crushed garlic clove, one half sweet onion chopped fine, or 3 fresh green onions, Dijon mustard, wine and or cider vinegar, oil, 1tbsp balsamic or xeres vinegar, and a quarter cup white wine. Salt and pepper.

Sprinkle with parsley or thyme  or lardons (optional).

Add cucumber or peppers for colour.

Hints: Russet potatoes are not a good choice.

Serve hot, warm or cold!

Unpeeled  baby new potatoes look good and do not stick together.

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About thecookingfrog

Thecookingfrogblog@gmail.com
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