Potatoes with Sauce Gribiche

Name: Potatoes with Sauce Gribiche
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 2 pounds small, Yukon Gold potatoes, unpeeled, halved; 1 tablespoon, extra-virgin olive oil; 1 teaspoon, table salt; ½ teaspoon, pepper; 4 hard-cooked, large eggs, peeled; ¼ cup, extra-virgin olive oil; 3 tablespoons, Dijon mustard; 2 teaspoons, white wine vinegar; ¼ cup, cornichons, minced; 2 tablespoons minced rinsed, capers; 2 tablespoons, minced shallot; 2 tablespoons, minced fresh tarragon; 2 tablespoons, minced fresh parsley; 2 tablespoons, minced fresh chives

Side Dishes
Europe
French
Fruits & Vegetables
Potatoes

By Mark Huxsoll ･ Appears in Cook's Country June/July 2022

A classic—and incredibly tasty—French sauce finds new life as a dressing for roasted potatoes.

SERVES 4 to 6

TIME 1¼ hours

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