Warm Smashed Potatoes With Mustard Seed And Caper Vinaigrette Recipes

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WARM NEW POTATO SALAD WITH GRAINY MUSTARD



Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories     Herb     Mustard     Potato     Side     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
  • Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE



Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette image

Active time: 20 min Start to finish: 45 min

Time 45m

Yield Makes 4 servings

Number Of Ingredients 9

2 1/2 lb medium yellow-fleshed potatoes such as Yukon Gold
1 tablespoon whole-grain or coarse-grained mustard
1 tablespoon white-wine vinegar
2 teaspoons finely chopped drained bottled capers
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons finely chopped shallot (1 large)
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
  • While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
  • Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

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