Veggies & Wine

posted by Deb on Saturday, January 9, 2010

This recipe is modified from the 1,000 Vegan Recipes cookbook. I doubled the amount of potatoes because the ratio of potatoes to oil was not good — way too oily. We had this for our main dish with a huge salad. This is definitely more of a nice light summer recipe vs the middle of winter dinner. I gave it an A- … my husband gave it a B- (he liked the taste but wasn’t convinced it was very healthy). Forgot to take a picture yet again. I probably won’t be making this one again until the summer … but it is very good!

French Style Potato Salad

Serves: 6-8 for a main dish – more as a side dish

Prep time: 15 mins; Cook time: 30 mins; Ready in 2 hours

Ingredients

• 3 lbs potatoes, scrubbed & unpeeled
• 2 tbsp minced parsley
• 1 tbsp chives, minced
• 1 red onion, diced
• pinch of tarragon
• 1/3 cup olive oil
• 2 tbsp white wine
• 1 tsp salt
• 1 tsp pepper
• 1/8 tsp sugar

Directions

1. In a large pot boil the potatoes until tender but still firm, about 30 minutes
2. Transfer to a large bowl and add the parsley, chives, onion and tarragon. Set aside
3. In a small bowl, combine the oil, vinegar, salt, pepper and sugar. Pour the dressing onto the potato mixture and toss.
4. Chill 1-2 hours before serving