How to prepare Dejon mustard recipe-Method of cooking
FRENCH POTATO SALAD WITH BASIC VINAIGRETTE
Every cook develops his or her basic all-purpose vinaigrette. Here’s
mine. If you like your dressing a bit sweeter, or are including fruit
in your salad, try adding 1 tsp of honey. Serves 8.
3 lbs Yukon gold potatoes, scrubbed clean but not peeled
1 cup roughly chopped flat-leaf parsley
Sea salt and coarse black pepper, to taste
For the vinaigrette:
1/3 cup red wine or sherry vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup fruity extra-virgin olive oil
In a large pot, place the potatoes (cut in half if large) and cold
water to cover. Bring to a boil, then simmer for 15-20 minutes or
until potatoes are tender. Meanwhile, combine all vinaigrette ingredients
in a jar, and shake to emulsify. When the potatoes are cooked, drain,
and remove potatoes to a cutting board. As soon as they are cool enough
to handle, slice into 1/4-inch thick slices and place in a large bowl.
Add the vinaigrette and parsley, and toss gently until the potatoes
are coated. Add salt and pepper to taste.
Your Dejon mustard recipeis ready now
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