Mustard Seed Potato Salad


Photo: flickr user arvindgrover
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Ingredients

2 pounds fingerling potatoes
(you can also use red bliss or other heirloom potatoes)
1 tablespoon roasted garlic
(1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon yellow mustard seeds
Salt to taste
Freshly-ground black pepper to taste
2 mediums red onions sliced thin
cup fresh chopped herbs
(parsley, tarragon, and thyme)
2 bn watercress

Preparation

1
Clean and slice potatoes into bite-sized rounds and boil until fork tender.
2
Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end.
3
While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

Tools

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Tags:

salad
tuber
root
vegetable

Yield:

1.0 servings

Added:

Thursday, December 3, 2009 - 10:18pm

Creator:

Anonymous

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