Review of last recipe - I wish it had been tastier as the crab cost me $12 (should have just made a half recipe, but it looked promising).  I usually use lemon in my homemade mayo, so initially I thought the vinegar made it too tangy, but it really didn't add that much flavor to the crab mixture.  I added some lemon juice to jazz it up when I served it.  Not worth keeping ...

TODAY'S RECIPE - POTATO SALAD ALEXANDRE DUMAS
This classic french potato salad was first introduced by Alexandre Dumas in his Grand Dictionnaire de Cuisine published in 1873.

Serves 6

6 medium new or waxy potatoes, unpeeled
salt
1 tsp freshly ground pepper
1/2 cup each dry white wine and olive oil
1 tbsp white wine vinegar
1/2 cup each chopped parsley and green onions or chives

Boil potatoes in water to cover with 2 tbsp salt until fork tender.  Drain, peel while hot.  Slice into bowl and season with salt to taste and the pepper.  Pour wine and oil over the potatoes and let cool.  Add vinegar, parsley and green onions and toss lightly.

Nutritional information: 285 calories, 3 G protein, 25 G CHO, 15 G fat