French Potato Salad


  • 3 lbs. red potatos, boiled with skins on
  • White Wine
  • 1 red onion, sliced thin
  • 2 bunches green onions
  • 1 bunch Italian parsley
  • 4 ounces bleu cheese, crumbled
  • 1/4 cup champagne vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dry mustard
  • salt and pepper


  • Make a viniagrette with the vinegar, olive oil, dry mustard and salt and pepper....this should be to taste. Make in a large bowl.
  • After cooking potatoes; cut in half or quarters, depending on size and place in bowl with viniagrette. Drizzle top of potatoes with a little white wine.
  • Add onions, parsley, bleu cheese and gentle toss, being careful not to break potatoes.


  • SERVINGS: 12