Potato Salad with Mustard Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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:
1. 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.
2. While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
3. 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.
4. 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.
5. Cooks' note: ·Potato salad can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir and season before serving.
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