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08-10-2006, 11:07 AM
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Politically Correct Potato Salad
(the title is because it came from the Washington Post, during a special election-themed set of recipes)
3 pounds new potatoes 1/4 cup EVOO 2 tbs. Dijon mustard 2 finely minced garlic cloves 2 tbs. lemon juice (or white wine vinegar in a pinch) salt and pepper to taste 1/4 cup finely chopped fresh dill, parsley, tarragon, or chives Scrub the potatoes, but do not peel. In a large pot, boil the potatoes until you can pierce them easily with a fork. While the potatoes are cooking, slowly whisk the oil into the mustard until blended, then whisk in the garlic and lemon juice. While potatoes are still warm, quarter and mix gently with dressing. Let sit for about an hour before refrigerating. Before serving, add salt and pepper to taste and toss with the fresh herbs.     
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