PCC French Potato Salad

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  • 3 pounds red potatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 2 teaspoons dried tarragon
  • 1 teaspoon salt, or to taste
  • 6 tablespoons olive oil
  • 1 cup crumbled sheep feta cheese
  • 1/2 cup pitted Kalamata olives, rinsed and drained
  • 1/4 red onion, julienned
  • 1/4 bunch Italian parsley, coarsely chopped
  • 1/2 bunch green onions, sliced


Cut red potatoes into 1/2-inch pieces. Steam for 15 to 20 minutes, or until tender. Do not undercook potatoes. Rinse lightly and cool completely in the refrigerator.

Mix together vinegar, mustard, garlic, tarragon, salt and oil until dressing is blended.

When potatoes have cooled, toss with dressing and mash slightly.

Add feta, olives, red onions, parsley and green onions to dressed potatoes; combine.

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