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From Susan, Hawaii, 04-01-2003
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Msg ID 3117915
A sophisticated potato salad from the Burgundy region of France. In France, it usually contains slices of garlic sausage (cooked kielbasa is a good substitute); I sometimes add the sausage, sometimes leave it out. This is good picnic fare as it does not contain any mayonnaise.

Susan, Hawaii

Lyonnaise Potato Salad
Serves 8

3 pounds new potatoes
3 tablespoons white wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup white Burgundy or chardonnay
1/2 cup extra-virgin olive oil
salt & pepper
1/2 cup minced parsley

Cook potatoes in boiling water until just tender, about 25 minutes. Meanwhile, whisk together remaining ingredients except parsley. Peel and slice potatoes 1/2" thick while still warm. Toss immediately with the dressing. Add parsley and toss again. Serve warm or at room temperature.


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