French Potato Salad

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            FOOD FUNNY
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Thanks to Caryn Arnot from Manalapan, New Jersey for this classic
food funny:

We went to breakfast at a restaurant where the "seniors' special"
was two eggs, bacon, hash browns and toast for $1.99. "Sounds
good," my wife said. "But I don't want the eggs."

"Then I'll have to charge you two dollars and forty-nine cents
because you're ordering a la carte," the waitress warned her.

"You mean I'd have to pay for not taking the eggs?" My wife
asked incredulously. "I'll take the special."

"How do you want your eggs?"

"Raw and in the shell," my wife replied. She took the two eggs
home and baked a cake.

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            TODAY'S RECIPE
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I know I've told you this several times, but it's still true - I am not
fond of the gloppy, mayonnaise-based, fat-laden potato salads
that are typical fare at picnics and deli counters. This quick and
easy dish is a welcome alternative. Be sure to add the dressing
while the potatoes are still warm so they can absorb the flavors.

French Potato Salad

2 lbs (900 g) small red potatoes
6 Tbs (90 ml) extra-virgin olive oil
4 Tbs (60 ml) red or white wine vinegar
1 shallot, finely chopped
2 Tbs (30 ml) chopped fresh parsley
1 Tbs (15 ml) chopped fresh dill, mint, thyme, or tarragon
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, about 20 to 25 minutes.
Drain, cut into slices, and place in a mixing bowl. Whisk together
the remaining ingredients and pour over the potatoes, tossing gently
to combine. Serve warm, chilled, or at room temperature. Serves 4
to 6.
Received on Wed Jun 7 07:29:31 2006