This dish is so very simple to put together and can be made a couple of hours in advance and kept at room temperature. It’s the perfect side dish to take to a picnic or bbq because it does not need to be refrigerated and is such a nice change of pace from your typical, expected potato salad. I have made this in the past for many different bouts of company and had such great reviews from all. The sweetness of the red potatoes pairs so well with the tanginess of the dressing and it makes a great side dish to almost anything; we especially love it along side grilled steak, pork or burgers. Simple enough for a weeknight dinner and special enough for company; my kind of dish.
Warm Potato Salad with Mustard Vinaigrette
adapted from this recipe
2 Pounds New Potatoes
1 3/4 Teaspoons Salt
1 Medium Shallot, finely chopped (about 3 Tablespoons)
1 Tablespoon Dijon Mustard
1 Tablespoon Stone Ground Mustard
2 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Pepper
4 Tablespoons Olive Oil
1 1/2 Tablespoons Chopped Fresh Tarragon
Place potatoes and 1 teaspoon salt in a large pot and cover with water by one inch. Bring to a boil and let cook for 10 minutes or until potatoes are just fork tender. Drain in a colander.
While potatoes are slightly cooling in a colander whisk shallot, dijon and stone ground mustards, vinegar, 3/4 teaspoon salt, pepper, olive oil and tarragon in a large bowl until well combined. Cut the potatoes into fourths and add them to the vinaigrette in the large bowl. Stir potatoes gently to coat with the vinaigrette. Serve immediately while salad is still warm or at room temperature.