Recipe courtesy of Food Network Kitchen
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French Garden Potato Salad
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.

Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.

Photograph by Con Poulos

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