EVERYBODY’S GOT A RECIPE FOR POTATO SALAD. SOME LIKE IT MIXED WITH MAYONNAISE OR TOSSED WITH ONIONS, RELISH OR CHOPPED PICKLES. MY FAVORITE IS FRENCH POTATO SALAD OR A VERSION THEREOF. NO MATTER THE VARIATION, THE ONE COMMON TECHNIQUE IS TO COOL OFF THE BOILED POTATO SLICES WITH COLD WHITE WINE, WHICH IS ABSORBED, LENDING THE POTATOES A LIGHTLY BOOZY FLAVOR. MORE FLAVOR COMES FROM GRAINY MUSTARD, MUSTARD SEED AND A FEW TABLESPOONS OF HAZELNUT OIL IN THE DRESSING. I LOVE TARRAGON, BUT DILL OR PARSLEY WORK EQUALLY WELL. THIS A SUMMERY ALTERNATIVE HOT POTATOES OR PASTA THE PERFECT COMPLEMENT TO EVERYTHING FROM GRILLED FISH TO HAMBURGERS.
