I put this recipe together for my friends Melissa and Shane, who left Monday for Kentucky. Stephanie and Jonah hosted a great good-bye bash in their yard and we all enjoyed burgers, salads, watermelon push pops and an array of pies. Yum. And sniff. I also made Mildred's Baked Beans, a personal favorite.
Recipe: Mustard Potato Salad
For the vinaigrette:
3 tablespoons favorite mustard (not yellow)
3 tablespoons Champagne wine vinegar
3/4 cup olive oil
2-3 tsp salt
Freshly ground black pepper
For the salad:
6 pounds red potatoes, cleaned and cut into bite-sized pieces
1 onion, halved and thinly sliced
6 green onions, thinly sliced
Faux bacon bits (Such as Bac-uns from Whole Foods)
Bring a large pot and a small pot of water to a boil. Blanch the onion for 1-2 minutes, then run under cold water to stop the cooking. Cook the potatoes, stirring occasionally, until they are just tender. About 12-15 minutes. Run under cold water to stop the cooking.
In the meantime, in a big yellow bowl, whisk together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified. Add the potatoes, onion, green onion, tarragon and Bac-uns if using. Toss to combine, then taste for seasoning and add more salt and pepper. Chill for at least an hour, but overnight if you wish, to let the flavors meld. Then bring to room temperature, toss again and adjust seasoning.
In the meantime, in a big yellow bowl, whisk together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified. Add the potatoes, onion, green onion, tarragon and Bac-uns if using. Toss to combine, then taste for seasoning and add more salt and pepper. Chill for at least an hour, but overnight if you wish, to let the flavors meld. Then bring to room temperature, toss again and adjust seasoning.