No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Potatoes Vinaigrette

While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.

  • Prep:
  • Total Time:
  • Servings: 4
Potatoes Vinaigrette

Source: Everyday Food, June 2006

Ingredients

  • 1 1/2 pounds white new potatoes, scrubbed
  • Coarse salt and ground pepper
  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons olive oil
  • 1 stalk celery, thinly sliced crosswise
  • 1/2 cup celery leaves

Directions

  1. Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.

  2. Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.

  3. When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.

Related Topics