Warm New Potato Salad with Grainy Mustard

Ingredients

• Shallots

  Raw

  3 tbsp chopped or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Vinegar

  Cider

  1 tbsp or 15g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Salt

  Table

  1 ½ tsp or 9g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Parsley

  Raw

  2 tbsp or 8g

• Dijon mustard

  Grey poupon

  ½ tbsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Finely chop the parsley.
2. In a 3- to 4-quart saucepan, cover the potatoes with water by 1 inch, add 1 teaspoon of salt, and bring to a boil. Simmer partially covered until the potatoes are tender, about 10 minutes, then drain.
3. In a large bowl, whisk together the shallots, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt. Gradually add the oil while whisking until the mixture is emulsified.
4. When the potatoes are just cool enough to handle, halve them and add to the vinaigrette along with the parsley. Toss to combine and serve warm or at room temperature.

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