Warm New Potato Salad with Vinegar and Mustard

Yesterday I told you about the intensely delicious barbecue beef sandwiches that I made, and I mentioned serving them with a warm potato salad. Here is the recipe for that comforting side dish, that proved equally as popular as the sandwiches themselves. My husband's nephew who was visiting at the time (and eight years my senior, so not a tremendously huge eater), had three helpings of them.

This is a great vegetarian/vegan dish because it contains no mayonnaise. If you like, for a non-vegetarian version, you can add a couple of slices of crisply cooked and crumbled bacon for additional flavor. These are best served warm or at room temperature, but should you have some left, they do keep overnight in the fridge, and benefit from a slight warming in the oven before serving again. 

Warm New Potato Salad with Vinegar and Mustard

1-1/5 lb. bag Melissa's Peewee Dutch Yellow Potatoes 

(or similar 1- to 1 1/2-inch new potatoes)
1 1/2 teaspoons salt, divided
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons cider vinegar, or more, to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh parsley

1/2 cup diced celery 

1 scallion, diced, for garnish

Place potatoes in a medium/large saucepan, and cover with water by 1 inch. Add 1 teaspoon of the salt, and bring to a boil. Reduce heat slightly in order to maintain a simmer, and simmer, partially covered, until potatoes are tender, about 10 minutes; drain.

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.

When potatoes have cooled enough to handle, halve them, then add to vinaigrette along with parsley and celery, and toss to combine. Serve warm or at room temperature.

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