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Potato Salad w/Mustard Vinaigrette




Source of Recipe


by Marsha


Recipe Link: http://frenchfood.about.com/od/vegetablessidedishes/r/potsaladmustard.htm

List of Ingredients




4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Recipe



Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.

While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.

When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.

Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

**I added a 1/2 cup of chopped parsley, and a bunch of chives chopped for the shallots, and about a cup of finely chopped celery. And I used Tarragon Vinegar for the White Wine Vinegar.

Cooks' note:
° Potato salad can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir and season before serving.