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Photo by: Joseph De Leo
This was a French potato salad originally, but various additives have given it new definition.
Boil the potatoes till just pierceable. Peel as quickly as possible and slice fairly thin. Add the olive oil, salt, pepper, and vinegar, and allow the potatoes to cool. When ready to serve add the green onions, parsley, and additional oil and vinegar if needed. Serve cool, but not chilled, with cold or hot meats.
You may substitute chopped chives for the onions, and instead of additional oil and vinegar, add 1/2 cup mayonnaise blended with an equal amount of sour cream. Garnish with chopped fresh tarragon and parsley.
Nutrients per serving (% daily value)
This recipe serves 8, and includes 6 medium-size potatoes.
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