Recipe: Gordon's Red Potato Salad with Whole-Grain Mustard Dressing

GORDON'S RED POTATO SALAD WITH
WHOLE-GRAIN MUSTARD DRESSING

2 pounds small, round red-skinned potatoes, quartered
Fine sea salt and freshly ground pepper
1/2 cup homemade or store-bought mayonnaise
1/2 cup chopped fresh flat-leaf (Italian) parsley
1 1/2 tablespoons chopped fresh tarragon
2 tablespoons chopped capers
1/4 large red onion, thinly sliced
2 tablespoons whole-grain mustard
2 1/2 teaspoons Dijon mustard

In a large pot, combine potatoes with water to cover by 1 inch. Salt the water, place over high heat, and bring to a boil. Reduce heat to medium and simmer gently, uncovered, until potatoes are just tender when pierced with the tip of a knife, about 10 minutes. Test the potatoes often and be careful not to overcook them.

While potatoes are cooking, in a large bowl combine mayonnaise, parsley, tarragon, capers, onion, whole-grain and Dijon mustards, 1/2 teaspoon salt, and 2 tablespoons water. Whisk to blend, then season to taste with pepper.

Drain potatoes and immediately add to dressing. Toss well to coat evenly, then let cool to room temperature. Cover and refrigerate until chilled. Thin the dressing at serving time with a little more water if needed.

Servings: 6
Adapted from source: Williams-Sonoma San Francisco by Janet Fletcher, Chuck Williams, and Jean-Blaise Hall