Potato Salad with Mustard Vinaigrette

Name: Potato Salad with Mustard Vinaigrette
Yield: makes 4 servings
Ingredients: 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

December 14, 2011

Potato salad is an American classic, but this is a lot more flavorful than the mayonnaise-based version. It’s great served warm, but the important thing to remember is that it’s far better at room temperature than cold. If you like, add about 1/4 pound diced slab bacon, cooked until crisp, along with 1/2 cup minced shallot or mild onion for a Germanic twist.

Recipe notes

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