French Potato Salad with Mustard Vinaigrette

French Potato Salad with Mustard Vinaigrette

2 pounds potatoes, scrubbed and cooked in boiling water until tender. Chill immediately under cold water, peel and slice. Toss potatoes with 1 t. sugar and 1 T. wine vinegar 1/4 cup chopped chive 1/2 cup oil 1/4 cup red wine vinegar 2 T. chopped parsley 2 t. Dijon mustard 1/2 t. thyme flakes 1 clove garlic, minced Salt and pepper to taste

In a large bowl, place potatoes. In a jar, with a tight fitting lid, shake together the remaining ingredients until blended. Pour dressing over the potatoes and toss and turn until nicely blended. Cover and store in the refrigerator for several hours, turning now and again. Overnight is good, too. Serves 6 Source; With Love from Darling's Kitchen

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