Try this great recipe with your next fresh Walleye Dinner

Ingredients

• 1 pound baby red potatoes
• 1 pound baby yellow potatoes
• 1 garlic clove
• 1/4 cup olive oil

  

• 2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 shallot, finely chopped
• 1 tablespoon each minced fresh chervil, parsley and chives
• 1 teaspoon minced fresh tarragon

Directions

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes to a colander with a slotted spoon; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
2. Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.

You can enjoy French potato salad at any temperature, but my personal favorite is chilled. This light potato salad with no mayo and lots of fresh herbs is simple and a perfect side dish for any summer cookout!

If you’re looking to add a little more to your French potato salad, try capers! You can finely chop them and add them to your dressing or use them whole as a garnish. Capers add bold salty flavor, along with some acidity, to any dish.

—Ellie Crowley, Taste of Home Culinary Assistant

PHOTO BY TASTE OF HOME