as a side dish for my memorial day barbecue cookout, i decided to try martha's everyday food french potato salad recipe.
i cooked the fingerling potatoes earlier in the morning and chilled them in the fridge. fresh thyme and italian parsley from my garden was snipped and prepped for the mixture.
after slicing the potatoes, green onion, and celery, i used my mesaluna to chop the herbs. the dressing is the key to this recipe, and i did adapt it to fit the ingredients in my pantry.
a bit less than 1/4 cup of olive oil, 3 tbsp of grey poupon dijon mustard, 2 tbsp of red wine, chopped parsley and thyme. martha says to use sherry vinegar and shallots instead of the wine and green onion.
the salad dressing is amazing and is a wonderful change from the mayonnaise based dressings. it provides a nice taste and a light coating to the potatoes. this recipe will be added to my favorite sides and salads notebook.
too bad our outdoor dinner was rained out. it is storming.