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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This can be served warm or room temperature. Ingredients:
1 lb baby red potato, cut in half |
1 tablespoon dijon mustard |
1 tablespoon whole grain mustard |
2 tablespoons rice vinegar |
2 teaspoons red wine vinegar |
2 tablespoons shallots, minces |
4 teaspoons extra virgin olive oil |
2 tablespoons flat leaf parsley, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
Directions:
1. Cook potatoes until tender.
2. Drain and let stand until just cool enough to handle.
3. Place in warmed serving dish.
4. In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
5. While whisking, slowly drizzle in the olive oil to make a thick dressing.
6. Stir in the parsley, salt and pepper.
7. Pour the dressing over the warm potatoes, mix gently and serve immediately.
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