Recipe: Potato Salad with Grainy Mustard Vinaigrette

POTATO SALAD WITH GRAINY MUSTARD VINAIGRETTE

3 lbs. Yukon gold potatoes (peel first, if desired)
1 tbsp. plus 1/2 tsp. kosher salt, divided use
1/4 cup fresh lemon juice
1 tsp. honey
1 small shallot, finely chopped
2 tbsp. coarse-grained mustard
1/2 cup extra-virgin olive oil
1/2 tsp. black pepper, divided use
1 small bunch fresh tarragon, chopped (to serve)

Place the potatoes and 1 tablespoon salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are fork tender, about 25 minutes.

Meanwhile, whisk together the lemon juice, honey, shallot and mustard in a small bowl. Whisking constantly, slowly add the oil in a steady steam. Season with the remaining salt and 1/4 teaspoon of the pepper; set aside.

Drain the potatoes and cut them into 1-inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss. Set aside for up to 1 hour to allow the flavors to meld.

Just before serving, drizzle with remaining vinaigrette, sprinkle with the remaining pepper and the tarragon, and toss.

Notes: Pouring the vinaigrette over the potatoes while they're still hot will ensure that they really soak up the flavor. If you want to pump up your potato salad just before serving, drizzle a little more olive oil over the top.

Makes 8 servings
Adapted from source: Real Simple Meals Made Easy by the Editors of Real Simple Magazine