SAN DIEGO — When I worked at Le Terrasse back in the 1980s, I believe it was the only French restaurant in Pt. Loma. The food was very authentic but with a SoCal twist which is why this vinaigrette is so versatile. It works perfectly to use as a salad dressing or marinade.
French Potato Salad
- 3 lbs. Baby potatoes, sliced in half
- ½ cup Green onions, coarse chop
- ½ cup Italian parsley, coarse chop
- 1 Hard boiled egg, chopped, garnish
In a large pot filled with water, potatoes and 2 tablespoons of salt bring to a boil, then reduce to a simmer for 10 - 12 minutes until potatoes are tender. Be sure not to overcook the potatoes, drain and rinse with water, while still hot toss with vinaigrette, green onions, and parsley, finish with chopped egg on top. You can serve while still warm or refrigerate and serve later.
Vinaigrette
- 2/3 cup Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp Green onions, minced use the white tips
- 1 tbsp water
- 1 tsp Garlic, minced
- ½ tsp Kosher salt
- 3 or 4 twists of black pepper
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