Warm Potato Salad With Apples and Mustard Shallot Dressing
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I grew up in the American South, but I'm now living in Europe so my cooking style is... eclectic. I love making Southern comfort food, but I also love trying out complicated European dishes from time to time. Most of the time, though, I'm looking for dishes that appeal as much to my three kids as to my husband and me, and dishes that incorporate the fantastic selection of fresh veggies and fruits that we have here.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">