Potato Salad with Cider Vinegar and Shallot

Name: Potato Salad with Cider Vinegar and Shallot
Ingredients: 8 ounces (225 g) small potatoes, skin on; 1 tablespoon cider vinegar; 1/4 cup (60 ml) whipping cream (35 percent butterfat); 2 tablespoons Dijon mustard; 1 French shallot, finely chopped; Leaves from 2 sprigs tarragon, finely chopped; Salt and pepper

January 24, 2012

Ingredients

8 ounces (225 g) small potatoes, skin on

1 tablespoon cider vinegar

1/4 cup (60 ml) whipping cream (35 percent butterfat)

2 tablespoons Dijon mustard

1 French shallot, finely chopped

Leaves from 2 sprigs tarragon, finely chopped

Salt and pepper

Preparation

Step 1
Boil the potatoes as you would normally, drain them, and immediately pour the vinegar over them. Let them cool off for 5 to 10 minutes.
Step 2
Whip the cream gently just to thicken it. Fold in the mustard, shallot, and tarragon. Season with salt and pepper.
Step 3
When the potatoes have cooled, toss them gently with the cream. Add more salt and pepper to taste.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.

Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

TagsPotato Salad Salad French European Potato Root Vegetable Vegetable Shallot Side Dinner Gluten Free Vegetarian Easy Simmer Cookbooks

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes