Mimi's Recipe Board

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I am posting this to get the hang of this new board, but I hope you are all enjoying the weekend.  I made a new potato salad today that is worthy of sharing.  It would be perfect for cookouts because there is no mayonnaise in it but, trust me, it’s very tasty.  (Not to mention easy.)  I’ve noted my changes.  Don’t usually like to change things the first time a try something new, but what I thought was red wine vinegar was raspberry balsamic.  Drat–same bottle and I guess I didn’t notice.  We’ll have it with our ribs tonight along with some nice ripe tomatoes and fresh peaches from Georgia.  I just love summer food!

FRENCH POTATO SALAD (Best of Bridge)

2 lbs. small red new potatoes (I used 7–and they were rather big)
5 strips bacon, cooked crisp and chopped
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill or 2 tsp. dried (used dried)
4 green onions, chopped (used 6 large)
1/3 Cup finely chopped red onion (omitted)

Dressing:
1/3 c. red wine vinegar (used rice vinegar)
3/4 c. olive oil
2 tsp. Dijon mustard
1 garlic clove, minced
freshly ground black pepper

Boil potatoes until just tender. Drain and cut into chunks. Place in salad bowl with remaining salad ingredients. Combing dressing ingredients, mix well and toss with warm potatoes. Add freshly ground pepper. Salad should marinate in dressing for several hours in refrigerator. It is important.