Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
French Garden Potato Salad
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 266
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 618 mg
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 266
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 618 mg
Ingredients
Directions
Try this cooking class now
23m
Easy
CLASS
- 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.
