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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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Directions: Make the vinaigrette: In a bowl, whisk together the mustard, vinegar,
and salt. Whisk in the olive oil gradually, then season with pepper.
Put the potatoes in a large pot of cold, well-salted water to cover.
Bring to a boil, adjust the heat to maintain a gentle simmer, and cook
until tender when pierced, about 15 minutes. Drain well and transfer to
a large bowl to cool slightly.
Add some of the vinaigrette to the potatoes and toss; you may not need
it all. Add the tomato, onion, and tarragon and toss again. Taste and
adjust the seasoning. The salad will probably need more salt.
Michael's Notes: Be sure to use well-salted water when you boil the
potatoes. It's your only chance to get salt into the potatoes, instead
of on them.
For more seasonal recipes to share around
| Ingredients:
3 mustard, dijon
2 red wine vinegar
869/10000 Ounce(s) sea or gray salt
1/8 Quart(s) extra virgin olive oil
1 Ounce(s) to taste black pepper
2 skin on, cut into 1 inch chunks potato, yukon gold
2 diced, skin on, with juice/seeds tomato
1/2 finely minced red onion
2 Bunch(s) finely minced fresh tarragon |
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