Thursday, August 14, 2014

French Mustard and Herbs Potato Salad

Serve this flavorful side dish at your next outdoor dinner party! The lack of mayonnaise makes it a healthier option, and you can serve it at room temperature. Make it a day ahead and refrigerate it to give the flavors time to soak in. Remove from your fridge an hour or more before serving to let it come to room temperature.

Basil Olive Oil, from Leonardo y Roberto.


  • 2 lbs small red or white potatoes. Scrub them and leave the peel on.
  • 2 Tbsp salt
  • 2 medium garlic cloves, peeled, or a teaspoon of jarred garlic
  • 2 Tbsp Leonardo y Roberto White Balsamic Vinegar
  • 2 Tsp good Dijon mustard
  • 1/4 cup Leonardo y Roberto Basil Olive Oil
  • 2 Tbsp lemon juice
  • 1/2 tsp ground black pepper
  • 1 small shallot, minced (about 2 Tbsp) or jarred minced shallots
  • 1 Tbsp minced fresh chives
  • 1 Tbsp minced fresh tarragon leaves
  • 1 Tbsp minced fresh oregano

(Recipe adapted from the Creative Culinary blog.)

White Balsamic Vinegar, from Leonardo y Roberto.

1. Halve or quarter potatoes. Boil the potatoes in salted water until tender.

2. Drain potatoes and set aside.

3. In a medium sized bowl, whisk together minced garlic, olive oil, balsamic vinegar, mustard, lemon juice, salt and pepper until well combined. It doesn't look very attractive at this stage, but it will start smelling good.

4. Finely chop your fresh herbs, then stir them together with shallots into the whisked mixture.

5. Place still-hot potatoes in your serving dish and pour the whisked liquid and herbs over them. Stir to combine. Cover and refrigerate for at least four hours - or overnight for maximum flavor. I chose to stir the potatoes a couple of times throughout the afternoon to make sure the tasty dressing covered them well and soaked in nicely.

Offer it as a side dish - makes enough for four people. Serve with a chilled Pinot Grigio.

Find Leonardo y Roberto olive oils and balsamic vinegars in the gourmet food section of the Gilded Lily!

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