Potatoes with Sauce Gribiche

Name: Potatoes with Sauce Gribiche
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 2 pounds small, Yukon Gold potatoes, unpeeled, halved; 1 tablespoon, extra-virgin olive oil; 1 teaspoon, table salt; ½ teaspoon, pepper; 4 hard-cooked, large eggs, peeled; ¼ cup, extra-virgin olive oil; 3 tablespoons, Dijon mustard; 2 teaspoons, white wine vinegar; ¼ cup, cornichons, minced; 2 tablespoons minced rinsed, capers; 2 tablespoons, minced shallot; 2 tablespoons, minced fresh tarragon; 2 tablespoons, minced fresh parsley; 2 tablespoons, minced fresh chives

2 comments

Appears in Cook's Country June/July 2022

Side Dishes

French

Potatoes

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

This recipe combines beautifully roasted Yukon Gold potatoes with a classic French dressing called sauce gribiche. First we roasted the potatoes at 400 degrees until they were crisp and deep brown on the outside and creamy on the inside. Fo...

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