Potato Salad with Mustard Vinaigrette

1. 1

   Bring a pot of water to a boil and add salt.

2. 2

   Peel the potatoes, then cut them into bite-sized pieces.

3. 3

   Cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.

4. 4

   Drain.

5. 5

   Combine the mustard, oil, and vinegar in a bowl or blender and whisk or blend until well combined.

6. 6

   Toss with the potatoes while theyre still warm; season with salt and pepper and garnish with the parsley.

7. 7

   Serve warm or at room temperature or refrigerate for up to a day, but bring back to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.