Potato Salad with Mustard Vinaigrette

Name: Potato Salad with Mustard Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps coarse-grained Dijon mustard (not whole-grain); 2 kilograms fingerling or small boiling potatoes; 79 milliliters finely chopped shallot; 2 teaspoons sugar; 2 Tbsps vegetable oil; 4 Tbsps white-wine vinegar

Need a gluten free and vegan side dish? Potato Salad with Mustard Vinaigrette could be an outstanding recipe to try. This recipe makes 8 servings with 213 calories, 5g of protein, and 4g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, white-wine vinegar, shallot, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain in a colander and cool slightly.

Equipment you will use

Colander

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

Ingredients you will need

Potato

Vinegar

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Potato

Vinegar

Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.

Ingredients you will need

Mustard