Warm Potato-Tomato Salad With Dijon Vinaigrette
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
38
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Dijon Mustard3 tbsps
Red Wine Vinegar (divided)1 tsp
Sea Salt1 cup
Extra-Virgin Olive OilDirections:
1
For the vinaigrette: In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper
2
Gradually whisk in the olive oil and then add the tarragon
3
Put the potatoes in a large pot of cold, well-salted water to cover
4
Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes
5
Drain well and transfer to a large bowl or sheet pan to cool slightly
6
Sprinkle with 1 tablespoon red wine vinegar
7
Add some of the vinaigrette to the potatoes and toss; you may not need it all
8
Add the tomato and toss again
9
Taste and adjust the seasoning
10
The salad may need more salt