Tuesday, June 28, 2011

Festive Side Dish: French Potato Salad

(From the 4th of July Camping Menu)

This is a simple potato dish that everyone loves. It's attractive and addictive and it just happens to be vegan.  Because olive oil is used rather than mayo, this keeps well on a camping trip or cook-out. Use a thin-skinned potato of any kind - as long as it doesn't have that thick, rough skin that baking potatoes have, it'll be great.

French Potato Salad

Serves: 8

6-8 large potatoes, thoroughly scrubbed and cut into bit-sized pieces
olive oil, about 3/4 c.
dried or fresh herbs to your taste, such as oregano, basil or parsley
salt & pepper

1. Thoroughly scrub the potatoes and cut into bite-sized pieces.
2. Put the potatoes in a large pot of water, bring it to a boil, then generously salt the water.
3. Cook the potatoes until just tender, around 8 minutes but check them at 5.
4. Drain the potatoes in a colander.
5. In a large bowl, dress the potatoes with olive oil until each piece is lightly coated.
6. Sprinkle with herbs, salt and pepper to taste.
7 Voila!

Return to the 4th of July Camping Menu.

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