Potato Salad With Grainy Mustard Vinaigrette
- 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
- 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. 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.
- Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.
potatoes, kosher salt, coarsegrain mustard, fresh tarragon, freshly ground black pepper
Taken from www.myrecipes.com/recipe/potato-salad-with-grainy-mustard-vinaigrette (may not work)