Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings.
- 1 lb small potato (red or white new, about 1 1/2 inches in diameter)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons rice vinegar
- 2 teaspoons red wine vinegar or 2 teaspoons sherry wine vinegar
- 2 tablespoons minced shallots
- 4 teaspoons extra virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley (Italian)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
- In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
- While whisking, slowly drizzle in the olive oil to make a thick dressing.
- Stir in the parsley, salt and pepper.
- Pour the dressing over the warm potatoes, mix gently and serve immediately.