Warm Potato Salad

By cheeserohan

Ingredients

• 1 pound russet potatoes (about 2), cut into 1-inch pieces
• 2 teaspoons extra-virgin olive oil
• 2 Tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard 1 hard-cooked large egg
• 1/2 small red onion, thinly sliced
• coarse salt and ground pepper

Details

Servings 4

Preparation

Step 1

Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and and oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.