Potato Salad with Grainy Mustard Vinaigrette
Description
Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily
Ingredients
3 lbs potatoes (such as Yukon Gold), peeled and cut to 1 inch cubes
1 tbsp kosher salt
3/4 Basic Vinaigrette
2 tbsp coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped (if desired)
1/4 tsp freshly ground black pepper
1 tbsp kosher salt
3/4 Basic Vinaigrette
2 tbsp coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped (if desired)
1/4 tsp freshly ground black pepper
Methods/steps
Place potatoes and salt in medium pot with enough cold water to cover by 2 inches
Bring to boil
Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes
Drain and transfer to serving dish
Whisk together the vinaigrette and mustard in a small bowl
Pour half the mixture over the hot potatoes, toss, and let stand 1 hour
Just before serving, drizzle the remaining vinaigrette over the potatoes, add the tarragon (if desired) and pepper, and toss
Bring to boil
Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes
Drain and transfer to serving dish
Whisk together the vinaigrette and mustard in a small bowl
Pour half the mixture over the hot potatoes, toss, and let stand 1 hour
Just before serving, drizzle the remaining vinaigrette over the potatoes, add the tarragon (if desired) and pepper, and toss
Additional Tips
Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily
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