Warm New Potato Salad with Grainy Mustard
A delightful warm potato salad featuring tender new potatoes tossed in a flavorful vinaigrette made with two types of mustard, shallots, and fresh parsley. Perfect as a side dish for any occasion.
6 servings
30 min
Ingredients
- •2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
- •1½ teaspoons salt
- •3 tablespoons finely chopped shallots
- •½ tablespoon Dijon mustard
- •1 tablespoon whole-grain mustard
- •1 tablespoon white-wine vinegar
- •½ teaspoon black pepper
- •3 tablespoons olive oil
- •2 tablespoons chopped fresh flat-leaf parsley
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
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.
10 min
