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Ingredients
| russet potatoes: 4 whole potatoes |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| red wine vinegar: 3 Tbl |
| white wine: 3 Tbl |
| dried parsley: 1 tsp |
| dried tarragon (leaves): 1 tsp |
| celery seed: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1 Tbl |
French Potato Salad (Light)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
3 serving(s)
Tags
- Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
- Make dressing by mixing all of the ingredients together.
- Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.