How easy and tasty a potato salad can get? This recipe from Gourmet is really tasty, and I prepare this all the time.
I do sometimes substitute the parsley with dill, or with red pepper flakes, or with cumin depending on the mood I'm in, and they are all great.
Definitely use new potatoes, which are small spuds of any variety. You can find a mixed bag of them at Trader Joes which make a colorful presentation. And they are tastier than regular potatoes. Maybe because they are young:)
I actually use this as a main dish with a small green salad:) And it makes great leftovers too.
I do sometimes substitute the parsley with dill, or with red pepper flakes, or with cumin depending on the mood I'm in, and they are all great.
Definitely use new potatoes, which are small spuds of any variety. You can find a mixed bag of them at Trader Joes which make a colorful presentation. And they are tastier than regular potatoes. Maybe because they are young:)
I actually use this as a main dish with a small green salad:) And it makes great leftovers too.
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
Ingredients:
2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
Makes 4 servings.
Ingredients:
2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
Makes 4 servings.
2 comments:
Delicious! Not very hard to make and tastes very nice.
I found this exact recipe on Epicurious.com, from Gourmet Magazine August, 2006. It was delicious, but I think it should be properly attributed.
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