Potato Salad with Grainy Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.Tip: Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.
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