Warm Potato Salad Dijonnaise
Recipe Ingredients:
| 1 1/2 | lbs | baby red potatoes, halved (quartered if larger) |
| 1 1/2 | lbs | Yukon Gold potatoes, halved (quartered if larger) |
| 3 | Tbsp | creamy Dijon mustard |
| 2 | Tbsp | seasoned rice vinegar |
| 2 | Tbsp | olive oil |
| 1 | Tbsp | fresh tarragon, chopped |
| 1 1/2 | tsp | kosher salt |
| 1/2 | tsp | freshly ground pepper |
| 4 | scallions, thinly sliced |
Recipe Instructions:
| 1. | Place potatoes in a large pot and fill with cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and gently boil 12 to 15 minutes, until potatoes are just tender when pierced with tip of a knife. Drain in colander. |
| 2. | In large bowl, whisk mustard, vinegar, olive oil, tarragon, salt, and pepper. Add potatoes and scallions; gently toss until evenly coated. Serve immediately while still warm or at room temperature. Yield: 8 servings. (Plan Ahead: You can boil potatoes 1 day ahead, cool, cover and refrigerate. Reheat in the microwave just before tossing with the dressing.) |
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