Potato Salad With Grainy Mustard Vinaigrette

Potato Salad With Grainy Mustard Vinaigrette
Dana Gallagher
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preparation
15
minutes
cooking
15
minutes
other
60
minutes
Serves 8

Ingredients

3
pounds
potatoes (such as Yukon Gold), peeled and cut into 1-inch cubes
1
tablespoon
kosher salt
2
tablespoons
coarse-grain mustard
1
small bunch fresh tarragon, roughly chopped
1/4
teaspoon
freshly ground black pepper
3/4
cup
Basic Vinaigrette

Directions

  1. Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish.
  2. Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.

 

 

Frank Mentasana
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Calcium 11.44 mg
  • Carbohydrate 31.66 g
  • Cholesterol 0 mg
  • Fat 12.38 g
  • Fiber 2.69 g
  • Iron 0.59 mg
  • Protein 3.59 mg
  • Sat Fat 1.68 g
  • Sodium 299.95 mg
What does this mean? See Nutrition 101.

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