French Potato Salad with Fennel, Tomato, and Olives

Name: French Potato Salad with Fennel, Tomato, and Olives
Yield: Serves 6 as a side dish
Cuisine: French
Ingredients: 2 pounds, small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices; 2 tablespoons, table salt; 1 medium clove, garlic, peeled and threaded on skewer; 1 1/2 tablespoons, champagne vinegar or white wine vinegar; 2 teaspoons, Dijon mustard; 1/4 cup, olive oil; 1/2 teaspoon, ground black pepper; 1 , small shallot, minced (about 2 tablespoons); 3 tablespoon, minced fresh parsley leaves; 1 bulb, fennel; 1 , medium tomato (about 6 ounces), peeled, seeded, and diced medium; 1/4 cup, black olives (oil-cured), pitted and quartered

2 comments

Appears in Cook's Illustrated July/August 2002

SERVES6 as a side dish

TIME45 minutes

French Potato Salad with Fennel, Tomato, and Olives

WHY THIS RECIPE WORKS

We wanted a French potato salad recipe that would be pleasing not only to the eye but to the palate. The potatoes would have to be tender but not mushy, and the flavor of the vinaigrette would have to penetrate the relatively bland potatoes...

This is a members' feature.