Warm Potato Salad With Apples and Mustard Shallot Dressing

Submitted by LightEra

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 907.18 g small red potatoes (or red white and blue for July 4th in the U.S.!)
• 118.29 ml extra virgin olive oil
• 118.29 ml minced shallot
• 29.58 ml whole grain brown mustard or 29.58 ml Dijon mustard
• 4.92 ml honey
• 59.14 ml apple cider vinegar
• 14.79 ml fresh rosemary, finely chopped
• 4.92 ml fresh thyme, finely chopped
• salt and pepper, to taste
• 1-2 medium tart apple, peeled and chopped into 1/4-inch pieces

directions

1. 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.
2. 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.
3. Drain the potatoes in a colander.
4. Add the mustard, honey and vinegar to the empty, hot potato pot. Whisk to combine.
5. Add the chopped herbs to the mustard mixture. Taste and add salt and pepper, if necessary.
6. Add the apples to the dressing and stir to coat.
7. Place potatoes in a large bowl and add the apple mixture. Carefully toss everything together. Serve warm.