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French Potato Salad
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A sophisticated potato salad that nestles in next to pork tenderloin just as well as a tasty veggie burger.  
serves 6


3 pounds red potatoes, scrubbed & cut into ¼ inch slices
4 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 small red onion, finely diced
½ teaspoon salt
½ teaspoon pepper
3 tablespoons fresh parsley or tarragon (optional)
¼ cup capers, rinsed (optional)

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1. Bring the potatoes to a boil and simmer until tender (about 5 minutes). Drain.
2. Gently toss warm potatoes with 3 tablespoons of rice wine vinegar, ½ teaspoon salt and ½ teaspoon pepper. Chill 20 minutes.
3. Whisk the remaining rice wine vinegar with the balsamic, olive oil, Dijon, red onion, fresh herbs and capers.
4. Toss the chilled potatoes with the vinaigrette. Season with salt and pepper to taste.

Per serving: 315 calories, 14g fat, 2g saturated fat, 44g carbohydrates, 
5g protein, 276mg sodium, 4g fiber

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