As promised, here's the delicious recipe for potato salad that I made for our Memorial Day cookout. It's French potato salad, made with Dijon mustard, oil and vinegar -- no mayonnaise. I used the champagne vinegar that I received in my O Olive Oil and Vinegar gift basket. Fresh thyme adds flavor that the dried herb doesn't match, so splurge on the fresh stuff. This recipe was a hit at our cookout. Try it for your next gathering.
French Potato Salad
2.5 pounds fingerling or small new potatoes, halved or quartered, if large
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar (I used champagne vinegar)
1 small shallot, minced (2 tablespoons)
3 tablespoons fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, cut in half and thinly sliced
1) Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until tender, about 15 minutes. Run under cold water to cool slightly, then drain.
2) Meanwhile, in a large bowl, whisk together oil, mustard and vinegar. Add shallot, parsley and thyme; season with coarse salt and freshly ground pepper and stir to combine. Add the potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.
From Everyday Food