French Potato Salad

Boil (whole) small red or gold potatoes until tender, Drain and while still hot, season generously with white-wine vinegar
For every 6 pounds of potatoes, toast:
1 Tbls. cummin seed
1 Tbls. fennel seed
1 Tbls. mustard seed
Thinly slice 2 large sweet onions
1 – 2 Tbls. whole tarragon leaves or thyme leaves
1 clove garlic minced (optional)
1 Tbls. chopped parsley (optional)
Directions: When potatoes are cool, quarter them and toss with olive oil. Add the seeds, onion tarragon, garlic and parsley. Salt if desired.

This recipes is great for hot weather because its acidity and absence of mayo prevents it from spoiling.

This recipe is for a crowd so it could easily be cut in ½.

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