Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

French-Style Potato Salad



Posts : 16575
Thanked : 806
Join date : 2013-01-12

French-Style Potato Salad

Post by Lobo on Mon 18 Jan 2016, 8:21 pm

French-Style Potato Salad

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Avoiding the richness of the typical mayonnaise-dressed potato salad, this version is dressed French style, with a red wine vinaigrette seasoned with Dijon mustard. The flavors are tangy and robust without the excessive fat and calories of mayonnaise. Small red-skinned potatoes are ideal for this simple salad: they are pretty, cook quickly and do not need to be peeled. Use the tender, light-colored stalks at the heart of a head of celery for slicing and mixing with the cooked potatoes.

  • Printer Friendly Version

  • 249


  • 2 lb. small, round red-skinned potatoes, each about 1 1/2 inches in diameter  
  • 3 Tbs. extra-virgin olive oil 
  • 2 Tbs. red wine vinegar 
  • 1 Tbs. Dijon mustard 
  • 1/2 tsp. kosher salt  
  • Freshly ground pepper, to taste 
  • 1/2 cup thinly sliced celery heart
  • 1/4 cup fresh chervil leaves, coarsely chopped 


Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.

Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until blended.

When the potatoes are ready, drain them. As soon as they are cool enough to handle, quarter them and add them to the dressing. Add the celery and chervil, folding gently to distribute the ingredients evenly. Serve the salad warm or at room temperature. Serves 6.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Tue 25 Oct 2016, 3:32 am