Herbal Potato Salad

Potatoes (medium size)1.5 kilogramWhite wine (dry)1 stackWine vinegar (white)3 tbsp.Extra virgin olive oil2 tbsp.Mustard (Dijon)1 tbsp.3/4 tspPepper (black freshly ground)3/4 tspGarlic (chop)2 slicesChives (chives, finely chopped)small bunchParsley (finely chopped)2 tbsp.Tarragon (finely chopped)1 tsp
  • Servings:
  • Flow temperature:Room temperature
  • Processing Type:Cooking

Boil the potatoes, do not peel, drain the liquid, cool. Remove the peel and cut into longitudinal slices, then in half, put in a salad bowl.

To refill in a small saucepan, pour the wine, bring to a boil, cook for 5 minutes, pour into a separate bowl. Add to it vinegar, olive oil, mustard, salt, pepper, chopped garlic, mix and sprinkle potatoes with the dressing. Sprinkle with chopped chives, parsley and tarragon on top. Mix gently. Crumble the white and boiled egg yolk on top, decorate the salad with the halves of the second.

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