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Mixed Greens with Fresh Blueberries and Balsamic-Blueberry Vinaigrette
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French Potato Salad
Serves 6 |
A European twist on a classic recipe.
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Ingredients:
| 1/2 cup white wine vinegar |
| 1/4 cup Dijon mustard |
| 1/2 cup olive oil |
| 2 tablespoons fresh parsley, chopped |
| 1 tablespoon poppy seeds |
| 1 tablespoon shallots, finely chopped |
| 3 lb red-skinned potatoes, cut into 1/4-inch-thick rounds |
| 1/4 cup vegetable broth |
| 1/4 cup dry white wine |
Directions:
- Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper.
- Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes.
- Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper.
- Serve warm.
| Course: | Side |
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