Who knew that making your own mustard could be so simple? Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days. Puree in a blender and voila! You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties. Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.
Yukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.
The cooked potatoes are fried for a short time until they become golden and crispy.
This dressing couldn’t be simpler to make. If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.
Mustardy Fried Potato Salad
Adapted from Suzanne Goin ~ Food & Wine Magazine
Serves 6 – 8
Ingredients
2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)
1 teaspoon fresh thyme leaves
1 1/2 tablespoons finely diced shallot
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons whole grain mustard (preferably homemade!)
1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)
salt and pepper to taste
upland cress (optional)
Preparation
In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes. Drain and let cool slightly.
Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes. Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper. Set aside.
Once the potatoes are cool enough to handle, slip off their skins. Cut potatoes into fairly large chunks, about 1 1/2 inch pieces. In a large non-stick skillet, heat the remaining 1 1/2 tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like. Toss gently. Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.
Kiyo, I recently bought French Dijon mustard (which we quickly ate half of!) and a HUGE bag of petit, mixed color potatoes (yukon gold minis, purple Peruvian and mini white and red) at Costco. We have dipped them in wasabi sauce, honey mustard dressing, made potato salad and even pesto. But, I did not have the foresight to make a delicious, mustard fried potato salad. YUM. What a gorgeous recipe from Food and Wine and such lovely photos and smart adaptation on your part. I can’t wait to try this. Best, Shanna
I have seen those beautiful potatoes at Costco but never bought them because I’m afraid I won’t be able to use them up in time. I might have to give it a try. Potato salads, smashed potatoes, roasted potatoes, I’m sold!
To the bag of potatoes credit, they will not die. They were very fresh when I bought them and have remained so in a cool, dark place. Roasted potatoes taste as good as fried and are dangerous with a touch of rosemary. A waist-buster. 🙂
Next time we have a party I will check out the potatoes at Costco. They always look gorgeous. You’re not kidding, waste buster!!!