Potato Salad with Mustard Vinaigrette
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.
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.
Drain in a colander and cool slightly.
While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
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.
Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.
·Potato salad can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir and season before serving.