French Potato Salad

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa where you
can't spit without hitting a bad pun.

Q: Why was Cinderella such a lousy baseball player?

A: She had a pumpkin for a coach.

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            TODAY'S RECIPE
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Lance Armstrong held on to his second-place position during Sunday's
leg of the Tour de France, and Monday was a day off for the racers.
I'll keep you posted on his progress, but meanwhile I am enjoying the
irony that the greatest cyclist of all time is a guy from a country
where racing bicycles is something only kids do. That must drive the
French nuts.

French Potato Salad

1 1/2 - 2 lbs (675-900 g) medium red potatoes, scrubbed
and cut into 1/4-inch (5 mm) slices
1/2 red onion, finely chopped
3 - 4 scallions (spring onions), green and white parts, finely
chopped
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Boil the sliced potatoes in salted water until tender but still firm,
about 5 to 8 minutes. Drain and combine in a large bowl with the
onion, scallions, and parsley. Whisk together the vinegar and
mustard. Add the olive oil in a thin stream while whisking. Season
with salt and pepper and pour over the potato mixture. Toss gently to
combine thoroughly. Let marinate at room temperature for at least 2
hours before serving. Serve at room temperature. Serves 4 to 6.
Received on Tue Jul 20 10:12:23 2004