Recipe Idea:

My daughter Erin sent me three new cookbooks for Mother's Day (thanks, Erin!). One of them was The French Slow Cooker by Michele Scicolone. I tried this recipe for a potluck luncheon and it was quite a hit. It's a good,light alternative to mayonnaise potato salad, quite delicious and flavorful. The original recipe suggests you cook the potatoes whole in a crockpot (oil it first) for 3 to 3.5 hours on high, and then cut them into bite-sized pieces after cooking. I simply boiled mine.

French Potato Salad
Serves 8

3 pounds of small red potatoes (or Yukon Gold or other waxy potatoes), cut in quarters or bite-size pieces

1/4 cup finely cut shallots or scallions (green onions, white and tender green parts only)
1 clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 cup dry white wine (or chicken stock)
salt and pepper to taste

2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Boil the potatoes in a pot of water until tender but not soft (about 15-20 minutes). Drain and set aside to cool. Put all the vinaigrette ingredients in a small deep bowl and whisk until combined. You could also put them in a covered jar and shake them up to combine. Pour over potatoes and stir to combine. Add capers, basil and parsley and stir to combine. Serve warm or chilled.

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