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      Title: Classic French Potato Salad
 Categories: Potatoes, Vegetables, Herbs
      Yield: 6 Cups

      1 lb Baby red potatoes
      1 lb Baby yellow potatoes
      1 cl Garlic
    1/4 c  Olive oil
      2 tb Champagne or white wine
           - vinegar
      2 ts Dijon mustard
    1/2 ts Salt
    1/2 ts Pepper
      1    Shallot; fine chopped
      1 tb Fresh chervil; minced
      1 tb Fresh parsley; minced
      1 tb Fresh chives; minced
      1 ts Fresh tarragon; minced

  Place potatoes in a large saucepan; add water to cover. Bring to
  a boil. Reduce heat; cook, uncovered, 10 to 15 minutes or until
  tender. With a slotted spoon, remove potatoes to a colander; cool
  slightly. Return water to a boil. Add garlic; cook, uncovered,
  1 minute. Remove garlic and immediately drop into ice water.
  Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.

  Cut cooled potatoes in 1/4" slices. Transfer potatoes to a large
  bowl. In a small bowl, whisk reserved cooking liquid, oil,
  vinegar, mustard, minced garlic, salt, and pepper until blended.
  Pour over potato mixture; toss gently to coat. Gently stir in
  remaining ingredients. Serve warm or at room temperature.

  Recipe by Denise Cassady, Phoenix, Maryland

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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