French-Style Potato Salad

Ingredients

Salad:

  • 2 pounds baby potatoes, yellow and red
  • ¼ teaspoon FRENCH PANTRY Sel Gris Salt
  • 1 tablespoon FRENCH PANTRY White Balsamic Vinegar
  • 1 cup diced green onions
  • ¼ cup fresh parsley, chopped in the Eco-Chop

Dressing:

  • 2-1/2 tablespoons FRENCH PANTRY Herbs de Provence Mustard
  • 3 cloves garlic, chopped in the Eco-Chop
  • ¼ teaspoon FRENCH PANTRY Sel Gris Salt
  • ¼ teaspoon FRENCH PANTRY Tellicherry Pepper
  • 3 tablespoons FRENCH PANTRY White Balsamic Vinegar
  • 3 tablespoons FRENCH PANTRY Herbs de Provence Olive Oil
  • ¼ cup fresh dill, chopped in the Eco-Chop

     

      Instructions

      Rinse and scrub potatoes, slice into ¼ inch slices. Place the Large Round Mold on a microwave safe plate. Add the potatoes and a healthy dash of salt to the Large Round Mold. Place Octagonal Bonmat over the mold, slide the mold into the microwave and microwave on high for 8 mins or until the potatoes are easily pierced with a fork and easily slide off of the fork. Rinse with cold water to stop the cooking. Season with salt, pepper and the vinegar.

      Place all of the dressing ingredients in the Eco-Chop and process until well emulsified. Add the dressing, green onions and parsley to the potatoes and gently toss to combine. The salad is ready to enjoy but it also soaks in more flavor as it sits. Best served at room temperature.

      Serves 8.

       

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