• Liz Talley - Urban Graze

Potato Salad With Coarse Grain Mustard


Very tasty potato salad!

1½ lbs. red potatoes, peeled or unpeeled (another small potato variety ok)

2 Tbsp. lemon juice

1 tsp. honey

½ shallot, finely chopped, or other mild onion

1 Tbsp. coarse grain mustard

¼ cup olive oil

¼ tsp. kosher salt

Dash black pepper

3 T. fresh tarragon, chopped (or 2 tsp. dried tarragon)

Steam the potatoes until just fork tender, about 15-20 minutes. Meanwhile, whisk the lemon juice, honey, shallot and mustard in a small bowl. Slowly add the olive oil, whisking constantly. Season with salt and pepper.

Drain potatoes and cut them into bite sized cubes while still warm. Place into serving dish and toss with half of the vinaigrette. Set aside the potatoes for 30-60 minutes to allow flavors to meld, then refrigerate. When ready to serve, toss with remaining vinaigrette and tarragon.

Recipe created or adapted by Liz Talley, Urban Graze

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