Description
Forget those gloppy mayonnaise-based dressings... a flavourful herb-and-mustard vinaigrette is just the thing to show off the delicate sweetness of baby potatoes.
Ingredients
Scale
- 1 ½ lbs baby potatoes, halved
- 1 tbsp apple cider vinegar
- 2 tsp grainy old-fashioned mustard
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ cup olive oil
- 5 large radishes, thinly sliced
- 2 green onions, thinly sliced
- ¼ cup chopped fresh tarragon
- ¼ cup snipped fresh chives
Instructions
- Boil the potatoes in salted water for about 15 minutes, or until fork-tender but not falling apart. Drain and set aside to cool for 5 minutes while you prepare the vinaigrette.
- In a small bowl, whisk together the cider vinegar, mustard, salt and pepper. As you continue to whisk, slowly drizzle in the olive oil, and continue whisking until the vinaigrette is smooth and emulsified.
- Transfer the still-warm potatoes to a large mixing bowl, and pour over the vinaigrette. Stir to coat evenly, then set aside to cool to room temperature.
- Once the potato salad has cooled, add the radishes, green onions, tarragon and chives, and stir to evenly distribute the herbs. Serve immediately, or cover and chill for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side