Rainbow Potato Salad


The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.

1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced

Radish Sprouts
Chopped Hard Boiled Egg

In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.

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