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Potato Salad with Grainy Mustard Vinaigrette

Photo: Dana Gallagher
Yield Makes 8 servings

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

Nutrition 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

How to Make It

  1. 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.

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