Potato Salad with Mustard Vinagerette

Potato Salad with Mustard Vinagerette
Potato Salad with Mustard Vinagerette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    lb fingerling or small boiling potatoes

  • 2

    teaspoons sugar

  • 4

    tablespoons white-wine vinegar

  • 1/3

    cup finely chopped shallot

  • 2

    tablespoons coarse-grained Dijon mustard (not whole-grain)

  • 2

    tablespoons vegetable oil

Directions

Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved. When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine. Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

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