POTATO SALAD WITH MUSTARD VINAIGRETTE

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POTATO SALAD WITH MUSTARD VINAIGRETTE

Active time: 30 min Start to finish: 1 hr

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

 

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.

 

While potatoes are simmering, whisk together sugar and

3 tablespoons vinegar in a large bowl until sugar is

dissolved.

 

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.

 

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.

 

Cooks' note:

° Potato salad can be made 1 day ahead and chilled,

covered. Bring to room temperature, then stir and

season before serving.

 

Makes 8 servings.

 

 

Gourmet

June 2002

 

Gourmet Entertains

 

 

 

 

 

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