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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

Source: Everyday Food, June 2005


  • 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


  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.

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