Potato Salad with Grainy Mustard Vinaigrette

Name: Potato Salad with Grainy Mustard Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 small bunch fresh tarragon, roughly chopped; 1 Tbsp kosher salt; 2 Tbsps coarse-grain mustard; 1 kilograms potatoes (such as Yukon Gold), peeled and cut into 1-inch cubes

Potato Salad with Grainy Mustard Vinaigrette is a gluten free, fodmap friendly, whole 30, and vegan side dish. One portion of this dish contains about 5g of protein, 0g of fat, and a total of 104 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for The Fourth Of July. A mixture of pepper, tarragon, mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Drain and transfer to a serving dish.

Whisk together the vinaigrette and mustard in a small bowl.

Ingredients you will need

Vinaigrette

Mustard

Equipment you will use

Whisk

Bowl

Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss.Tip: Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.

Ingredients you will need

Vinaigrette

Potato

Tarragon