Potato Salad with Mustard Vinaigrette -- from Joanie

[Guest guest]

Potato Salad with Mustard Vinaigrette

 

4 lb. fingerling or small boiling potatoes

2 tsp. sugar

4 TB white wine vinegar

1/3 cup finely chopped shallot

2 TB coarse-grained Dijon mustard (not whole-grain)

2 TB 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 " 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.

 

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.