Warm New Potato Salad With Grainy Mustard Food

WARM NEW POTATO SALAD WITH GRAINY MUSTARD

Steps:

• 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.
• 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.
• 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.

WARM MUSTARD POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water.
• Cover and bring to a boil; cook until tender, about 25 minutes.
• Drain thoroughly and cool slightly.
• Meanwhile, combine the remaining ingredients.
• Cut potatoes into chunks; place in a bowl.
• Add the mustard mixture and toss to coat.
• Serve warm.

POTATO SALAD WITH GRAINY MUSTARD

Steps:

• Place potatoes in a pot and add water to cover. Bring to a boil. Cook for about 40 minutes or until fork-tender.
• Drain and let cool enough to handle. Peel and cut in small cubes.
• In a large bowl, combine potatoes, red onion, herbs, capers, mustard, salt and pepper. Add olive oil and vinegar.
• Cover and refrigerate 2 hours before serving.

NEW POTATO SALAD IN MUSTARD VINAIGRETTE

Steps:

• 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
• 2. Drain potatoes and set aside until cool enough to handle.
• 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
• 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.

WARM MUSTARD POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

MUSTARD POTATO SALAD

Steps:

• Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.