Ingredients
- 2 lb small potatoes (1~1.5 inch)
- 1 1/2 tsp salt
- 3 TBS finely chopped shallots (optional)
- 1/2 TBS Dijon mustard
- 1 TBS whole-grain mustard
- 1 TBS white wine vinegar
- 1/2 tsp black pepper
- 3 TBS olive oil
- 2 TBS chopped fresh parsley
Directions
- 11. Cover potatoes with water by 1 inch in a 3~4 qt saucepan, bring them to a boil with 1 tsp salt. Simmer, partially covered, until potatoes are tender. Drain
- 22. Whisk together shallots, mustards, vinegar, pepper, and the remaining 1/2 tsp salt in a large bowl. Add oil in a shallow stream, whisking until emulsified.
- 33. When potatoes are cool enough to handle, halve them then add to the sauce with parsley and toss to combine.
- 4Serve warm or at room temperature.
Notes
- I typically double the sauce
Estimated Time
Preparation: 0 minutes
Cooking: 0 minutes