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keep this recipe handy… new red potatoes in warm mustard dressing

June 22, 2010

Yesterday, I unearthed a handful of early red potatoes to see if they were ready to come out of the ground. The potato plants still look pretty ‘alive’ and vibrant, and I’ve been hesitating for the last week or so. They’re just starting to flower now, and usually we’d wait until after flowering, when the potato plants start to droop back to the ground (and begin putting more energy into their tubers). But the difference between potatoes and ‘new potatoes’ is that the new young potatoes haven’t yet started turning their sugars into starches. Instead, we get these tender, sweet, delicious potatoes at the expense of having more of a starchy tuber that stores better…

Anyway. We dug up this recipe last night for dinner. With a few adjustments of course. We added a chopped hard-boiled egg, a handful of sliced radishes and a some chopped cilantro… and it was delicious! Keep it handy… new potatoes are coming your way this week!

New Red Potatoes in Warm Mustard Dressing:

Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.

  • 1/3 cup red-wine vinegar
  • 3 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 1 cup extra-virgin olive oil
  • 2 pounds small red new potatoes
  • 3 scallions, thinly sliced
  • 1/2 cup whole, flat-leaf parsley leaves

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1. Whisk the vinegar, mustard, salt, and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.

2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.

3. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.

4. Eat.

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