Tomato, Potato, and Mustard Green Salad

1. 1

   In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

2. 2

   The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.

3. 3

   In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender.

4. 4

   Drain the potatoes, peel them, and let them cool.

5. 5

   The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled.

6. 6

   Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens.

7. 7

   Pour the dressing over the salad and sprinkle the salad with the chives.

* Per serving · 4 servings · Values may vary.