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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

New Potato Salad with Herbs and Shallots Recipe

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This recipe for New Potato Salad with Herbs and Shallots, by , is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Wyer



3 tbl tarragon vinegar
1 tsp Dijon mustard
1 garlic clove, minced
9 tbl olive oil
salt and freshly ground pepper

5 lbs. new potatoes
3 shallots or green onions, minced
1 cup mayonnaise
1 cup diced celery
3/4 cup chopped green onions
1/4 cup chopped fresh dill or 1 tbl dried dillweed
3 tbl minced fresh parsley
2 tbl snipped fresh chives

For vinaigrette: Combine vinegar, mustard and garlic in a small bowl. Gradually whisk in oil. Season with freshly ground pepper and salt.

For salad: Cook potatoes with salted water in large pot. Cover and boil gently until just tender. Drain. Cool slightly. Slice warm potatoes. Place in large bowl. Toss with vinaigrette and shallots. Let stand 30 min.

Mix mayonnaise, celery, green onions, dill, parsley and chives into potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate) Serve at room temperature.

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