Warm Potato-Tomato Salad with Dijon Vinaigrette (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1/2 cup finely minced red onion |
3 tablespoons dijon mustard |
3 tablespoons red wine vinegar, divided |
1/2 teaspoon sea salt |
freshly ground black pepper |
1/2 cup extra-virgin olive oil |
1 teaspoon finely minced fresh tarragon leaves |
2 pounds yukon gold potatoes, skin on, cut into 1-inch chunks |
2 cups diced tomato, skin on, including seeds and juice |
Directions:
1. For the vinaigrette:
2. For the vinaigrette:
3. In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
4. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
5. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
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