French Potato Salad

1. 1

   Put the sliced potatoes in a salad bowl; add in the onion while the potatoes are still warm.

2. 2

   To make the vinaigrette: whisk together the vinegar and salt in a small bowl.

3. 3

   Gradually whisk in the olive oil until an emulsion forms.

4. 4

   Whisk in the parsley and pepper.

5. 5

   Pour approximately 1/2 cup of the vinaigrette over the potatoes; toss gently but thoroughly coat potatoes.

6. 6

   Add more dressing if the mixture is too dry.

7. 7

   To serve immediately: garnish the salad with chopped parsley and hard-boiled eggs.

8. 8

   You may cover the potato salad and refrigerate for up to 6 hours.

9. 9

   Bring to room temperature and garnish before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.