Potato pride!

GRAND RAPIDS, Mich. (WOOD) - With the summer months here, we're always looking for great side dishes to add to any picnic or backyard barbecue. Spartan Culinary Classroom Chef Amy Sherman shares her French Potato Salad recipe, one made with fresh herbs, Dijon mustard and NO mayo!  Delish and good for you, too!  Whip this up for your next fabulous el fresco meal. 

French Potato Salad

2 pounds mixed potatoes, scrubbed
2 TBLS white wine vinegar
2 TBLS white wine
1/2 tsp salt
1/2 tsp pepper
2 TBLS white wine vinegar
2 TBLS Dijon mustard
1/2 cup extra virgin olive oil
2-3 sprigs fresh tarragon, chopped
2 TBLS fresh dill, chopped
4 green onions, sliced
1/4 cup chopped fresh parsley

Place potatoes in a pot and cover with water.  Bring to a boil  and simmer until the potatoes can be pierced with a fork about 20 minutes.  Drain, let cool for a minute, then cut into chunks while still warm.  Place in a bowl and toss with 2 TBLS white wine, and 2 TBLS vinegar, salt and pepper.

Whisk together the remaining vinegar, mustard, oil.  Drizzle the dressing over the potatoes and combine with the tarragon, dill, onions and parsley.  Season with salt and pepper and chill until ready to serve.

Taste:
Spartan Stores Culinary Classroom
Family Fare Supermarkets and D&W Fresh Market
www.familyfare.spartanstores.com/culinary-classroom