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Epicurious

Potato Salad with Cider Vinegar and Shallot

Ingredients

8 ounces (225 g) small potatoes, skin on
1 tablespoon cider vinegar
1/4 cup (60 ml) whipping cream (35 percent butterfat)
2 tablespoons Dijon mustard
1 French shallot, finely chopped
Leaves from 2 sprigs tarragon, finely chopped
Salt and pepper

Preparation

  1. Step 1

    Boil the potatoes as you would normally, drain them, and immediately pour the vinegar over them. Let them cool off for 5 to 10 minutes.

    Step 2

    Whip the cream gently just to thicken it. Fold in the mustard, shallot, and tarragon. Season with salt and pepper.

    Step 3

    When the potatoes have cooled, toss them gently with the cream. Add more salt and pepper to taste.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsPotato SaladSaladFrenchEuropeanPotatoRoot VegetableVegetableShallotSideDinnerGluten FreeVegetarianEasySimmerCookbooks
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