3 pounds potatoes (such as Yukon Gold), peeled and cut into 1-inch cubes
1 tablespoon kosher salt
2 tablespoons coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped
1/4 teaspoon freshly ground black pepper
How to Make It
Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish. Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.
Tip: Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.
I tried to make this recipe tonight, but had to improvise as there was no vinaigrette in the ingredient list, nor was there any indication of how much to use in the body of the recipe. i ended up making my own and using about a half cup. I would love to see what this recipe actually required.
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