Tuesday, July 15, 2014

Dijon Potato Salad

 Here's a quick and easy alternative to your regular mayonnaise based potato salad. Not that there's anything wrong with regular potato salad (which I LOVE, btw), but sometimes you might go for something a little different, no? Something with a little sharper flavor, perhaps? How about mustard instead of mayo? This recipe (from Martha Stewart's Everyday Food) is basically just a simple mustard vinaigrette tossed with some steamed potatoes. Easy! And the freshness that you get from the chopped parsley makes this the perfect side dish. Chris and Claire loved it when I made it for them. I think you'll love it too! Sometimes the simplest things are the best, dontcha think?

1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

I added a tiny bit of honey to the mustard just before tossing it with the potatoes. It's not enough to make it sweet, in fact you barely notice it's there. It's just so the mustard and the vinegar aren't too harsh. Oh, and be sure to toss the dressing on the potatoes while they're still hot so that the flavor really sinks in.

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