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

  Freeze-dried

  2 tbsp or 0.8g

• Dijon mustard

  Grey poupon

  ½ tbsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Finely chop parsley.
2. Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
3. Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
4. When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

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