Sunday, August 11, 2013

Potato Salad

Looking for a nice potato salad recipe that doesn't include mayonnaise and is served at room temperature? Try this one. I make the grainy mustard myself and rather than whisk the dressing up into an emulsion, I just shake the whole dressing recipe in a jar. It really is a great salad.

Potato Salad with Sausage and Grainy Mustard Dressing
Makes: 8 servings

1 pound small red new potatoes, halved
1 pound small yellow new potatoes, halved (or use two pounds of either kind)
3 tablespoons cider vinegar
1 tablespoon kosher salt

1/4 cup coarse-grain mustard
3 tablespoons cider vinegar
3 tablespoons sugar
1/4 cup peanut or vegetable oil

1/3 cup dry cured sausage, such as soppresata, pepperoni, or salami, cut in 1/4- to 1/2-inch pieces
Freshly ground black pepper and kosher salt
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced green onions

1. In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.
2. For Grainy Mustard Dressing, in a small bowl whisk together the mustard, 3 Tbsp. vinegar, sugar, and 1/2 tsp. kosher salt. In a steady stream, whisk in peanut oil until well blended.
3. Transfer potatoes to a mixing bowl. Add Grainy Mustard Dressing all at once. Mix gently to avoid breaking potatoes. Gently mix in sausage. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.

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