Recipes

Warm New Potato Salad with Grainy Mustard

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Warm New Potato Salad with Grainy Mustard

Warm New Potato Salad with Grainy Mustard

amanda

Equipment

  • - KitchenAid Potato Masher and Ricer Set (Silicone): A versatile potato masher with an integrated ricer suitable for creating creamy topping or dish texture.

  • - Le Creuset 3.5 Qt Enamel Cast Iron Dutch Oven (Black): Ideal for cooking and boiling potatoes, providing even heat distribution and excellent flavor enhancement.

  • - Wüsthof Classic Chef's Knife Set (275mm Blade, Black Handle): A sharp chef's knife for efficiently peeling and dicing potatoes.

  • - OXO Good Grips Stainless Steel Colander with Handle and Rubber Coating (3-Piece Set, 3 Cup Total Capacity): A colander for draining cooked potatoes to ensure they are free of excess water before adding to the salad.

  • - KitchenAid Professional Aluminum 24-Piece Cooking Utensil Set (Black and Silver): Precision tools for measuring ingredients, essential in following recipes accurately.

  • - Wilton Silicone Cake Release Pan and Cookie Sheet Spatulas, Set of 4 - Black / Silver: Versatile spatulas for mixing ingredients or serving the salad without sticking.

  • - KitchenAid 24-Piece Silver Mixing Bowls Set (Durable Stainless Steel): A sturdy mixing bowl for combining ingredients, serving the salad, or storing leftovers.

  • - OXO Good Grips Stacker Silicone Food Storage Container Set, 8 Pcs - Black & Clear: Versatile containers for storing leftovers or prepped ingredients; clear lids allow you to see contents easily.

  • - Amazon Basics 5 Gallon Lid and Container Set with Tray: Large storage bins for bulk ingredient storage or to hold prepared salad dishes, featuring clear sides that show contents easily.

Ingredients

  • 2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes

  • 1 1/2 teaspoons salt

  • 3 tablespoons finely chopped shallots (about 2)

  • 1/2 tablespoon Dijon mustard

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon white-wine vinegar, or to taste

  • 1/2 teaspoon black pepper

  • 3 tablespoons olive oil

  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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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