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.
(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 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.
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.
