Potato Salad with Mustard Vinaigrette
- Salt and black pepper to taste
- 1 1/2 to 2 pounds waxy or Yukon Gold potatoes
- 1/3 cup Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic, sherry, or other flavorful vinegar, or to taste
- 3 tablespoons chopped fresh parsley leaves
- Bring a pot of water to a boil and add salt.
- Peel the potatoes, then cut them into bite-sized pieces.
- Cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.
- Drain.
- Combine the mustard, oil, and vinegar in a bowl or blender and whisk or blend until well combined.
- Toss with the potatoes while theyre still warm; season with salt and pepper and garnish with the parsley.
- Serve warm or at room temperature or refrigerate for up to a day, but bring back to room temperature before serving.
salt, potatoes, mustard, extra virgin olive oil, balsamic, parsley
Taken from www.epicurious.com/recipes/food/views/potato-salad-with-mustard-vinaigrette-386070 (may not work)