Prep 30 mins
Cook 20 mins
I adapted this from Cafe Johnsonia, a food blog. http://www.cafejohnsonia.com/ I start this about 45 minutes before I intend to serve the meal so it's eaten warm.
- 2 lbs small red potatoes (or red white and blue for July 4th in the U.S.!)
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup minced shallot
- 2 tablespoons whole grain brown mustard or 2 tablespoons Dijon mustard
- 1 teaspoon honey
- 1⁄4 cup apple cider vinegar
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- salt and pepper, to taste
- 1 -2 medium tart apple, peeled and chopped into 1/4-inch pieces
- Fill a large pot with cold, salted water. Halve or quarter unpeeled potatoes into the pot. Bring to a boil and cook until just tender.
- Just before the potatoes are finished, add olive oil to the pan and heat gently. Add the shallots and cook until they start to soften and become fragrant, about 2 minutes.
- Drain the potatoes in a colander.
- Add the mustard, honey and vinegar to the empty, hot potato pot. Whisk to combine.
- Add the chopped herbs to the mustard mixture. Taste and add salt and pepper, if necessary.
- Add the apples to the dressing and stir to coat.
- Place potatoes in a large bowl and add the apple mixture. Carefully toss everything together. Serve warm.