My husband had to work on Father’s Day, so we planned to have his special dinner belatedly the next day. I wanted to surprise him with a delicious pre-Father’s Day meal as well. It rained on my parade though…. instead of grilled chicken thighs with cilantro pesto we had baked chicken thighs, along with our favorite corn salad, his favorite caesar salad, and this mustard-herb potato salad. It was great! He had leftovers to bring to work on Father’s Day too. 🙂
This recipe was adapted from Everyday Food. Steaming the potatoes allows them to really keep their shape and makes a nice presentation.
Yield: 4 to 6 servings
- 1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
- 1 tablespoon white-wine vinegar
- 1 tablespoon Dijon mustard
- coarse salt and ground pepper
- 2 tablespoons olive oil
- 1/2 cup chopped fresh parsley and/or dill
- Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
- In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
- Add olive oil and herbs to cooled potato mixture. Season with salt and pepper, and toss.
One Year Ago: