A French Accent for America's Picnic Staple

Forget the grilled steak on a starry July evening ... there's nothing quite as satisfying as an elegant cold summer supper of shrimp cocktail, lobster salad and a creamy version of French potato salad, delicately herbed with fresh chopped tarragon and parsley.

Add a crusty baguette, a refreshing pinot blanc. Relax with the one you love while gazing at the constellations. Fireworks, anyone?

3 pounds Russet potatoes, peeled, cut into 3/4-inch pieces
1 hard-boiled egg, chopped
1/4 cup chopped celery
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
3/4 cup mayonnaise
1/2 tablespoon fresh squeezed lemon juice
1/4 teaspoon fresh ground black pepper

Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Cool to room temperature.

Mix egg, celery, parsley and tarragon into cooled potatoes. Whisk mayonnaise, lemon juice and ground pepper in a medium bowl. Mix into potato mixture. Cover and refrigerate for at least two hours. Can be made 1 full day ahead. Six servings.


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