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French Potato Salad
From: Lezlie

A different sort of no egg potato salad in a delicious vinaigrette dressing. It can easily be made a day ahead, or served hot.


  • 14 small red potatoes, scrubbed
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill
  • 6 tablespoons chopped green onions
  • 4 tablespoons red onions, finely chopped
  • 1 large red pepper, chopped (optional)


  • 1/3 cup red wine vinegar
  • 3/4 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, crushed
  • fresh ground black pepper

Boil potatoes in salted water until just tender (about 20 minutes).

Drain, cut in halves and let cool 5 minutes.

Combine red and green onions, pepper, dill and parsley with potatoes.

Whisk vinaigrette ingredients together and toss with potatoes while still warm.

Serve hot or cold.