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3 cups (2 pounds) potatoes, cooked and peeled
1/4 cup white wine
2 tablespoon tarragon vinegar
1 teaspoon dijon
6 tablespoons olive oil
Salt
Pepper
Parsley
While still warm cut potatoes into 1/4-inch chunks or medium dice. Then whisk together tarragon vinegar, salt, mustard and olive oil. Drizzle vinaigrette over warm potatoes.
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