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New Potato Salad With Herbs

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Ingredients
  New potatoes 12 Large, scrubbed
  Mint sprig/Savory sprig 2
  Prepared mustard 1 Tablespoon (Preferably A Hot Homemade Mustard)
  White wine vinegar/Tarragon 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Corn oil 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper To Taste (Lots)
  Chopped herbs 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Scrub the potatoes, add to boiling salted water and cook along with a savory or mint sprig till potatoes turn tender.
2. Meanwhile, take a round, large mixing bowl and beat mustard and vinegar well. Whole whisking, add olive oil and then a little corn oil. Continue to blend till the ingredients mix well and dressing becomes thick. Season with salt and pepper. With a scissors, snip the herbs directly into dressing and blend thoroughly.
3. Drain cooked potatoes, using a lid cover and with a paring knife, immediately peel the potatoes. Place back in the cooking pot, cover and allow to keep hot. Dice or slice potatoes into ½ inch thick.
4. Using a spatula or wooden spoon, toss hot potatoes with dressing gently so that the flavors are well absorbed
5. Using a plastic wrap cover the bowl and place in the refrigerator for numerous hours or overnight.

SERVING
6. Take out, toss mildly, add pepper and salt to taste and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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