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Potatoes Vinaigrette Recipe

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Potatoes Vinaigrette

From Dinner in Minutes (Canada, UK), by Linda Gassenheimer.

This warm French potato salad is a light combination of potatoes, tomatoes and black olives served over lettuce.


1-1/2 pounds small red potatoes
1 small head romaine lettuce
8 pitted black olives
2 large tomatoes


2 Tbsp red-wine vinegar
1-1/2 Tbsp Dijon mustard
1/3 cup defatted chicken stock
2 Tbsp canola oil
3 Tbsp chopped red onion
Salt and freshly ground black pepper to taste


Scrub potatoes and place in a saucepan with enough cold water to cover. Cover and bring to a boil and cook for 20 minutes.

To microwave potatoes: Pierce potatoes and place in 2 inches of water in a microwave-safe bowl. Microwave on high for 10 minutes. Check to see whether they are done. If they are still hard in the center, microwave for 2 more minutes on high.

Meanwhile, wash and dry lettuce and tear into small pieces. Rinse olives and cut in half or quarters if they are large. Cut tomatoes in eighths.

For vinaigrette: In a medium bowl, mix vinegar and mustard together and whisk in chicken stock and oil. Add onion and salt and pepper to taste. When potatoes are cooked, drain and dice into 1/2-inch cubes. Toss cubes in vinaigrette while they are still warm. Add olives and tomatoes and toss again. Spoon over lettuce.

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