2 1/2 pounds small red potatoes, unpeeled
1 cup fresh parsley, chopped
1/2 cup red onion, chopped
Pepper
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Pepper
Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch thick [...]
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