French Potato Salad

We're not big mayonnaise fans, but I love anything steeped in vinegar: hence this version of potato salad, from The Joy of Cooking.  It's quick, simple, and cheap, so I often make it for pot-lucks and backyard summer barbeques.  It's always a hit.

French Potato Salad

serves 6-8

Add to pot of cold, salted water:

2 pounds red or other waxy potatoes

Bring to a boil, then reduce to a simmer for 20-25 minutes (until soft when pierced with a fork).

Whisk together in a small bowl:

1 tbsp. whole grain mustard

6 tbsp. (3/8 c.) white wine vinegar

6 tbsp. (3/8 c.) olive oil

Combine in large bowl:

cooked potatoes, cut into bite-sized pieces

mustard vinaigrette

1 small red onion, minced

2 tbsp. fresh parsley, minced

2 tbsp. capers

2 tsp. dill
salt & pepper to taste

Serve either warm or chilled.

Recommended products:

It pays to use good quality white wine vinegar in this recipe.  The brands I can find at my local megamart just don't have enough bite, so I make a special trip to Whole Foods instead.  There are plenty of good brands; I typically pick up a bottle of Spectrum or Colavita brand.