Potato Salad with Grainy Mustard Vinaigrette

Potato Salad with Grainy Mustard Vinaigrette Recipe
Photo: Dana Gallagher

Yield:

Makes 8 servings

Recipe from

Real Simple

Nutritional Information

Calcium 11.44 mg
Calories 244.34
Caloriesfromfat 45 %
Carbohydrate 31.66 g
Cholesterol 0 mg
Fat 12.38 g
Fiber 2.69 g
Iron 0.59 mg
Protein 3.59 mg
Satfat 1.68 g
Sodium 299.95 mg

Ingredients

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

Preparation

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.

Frank Mentasana,

Real Simple

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note