Mustard Seed Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Fingerling potatoes
		= (you can also use red bliss or other
		Heirloom potatoes)
1 tablespoon	15ml	Roasted garlic
		= (1 head rubbed with olive oil then
		Baked at 350 degrees for 45 minutes)
2 1/2 teaspoons	12ml	Dijon mustard
1/2 cup	118ml	Red wine vinegar
1 1/2 cups	355ml	Olive oil
1 tablespoon	15ml	Yellow mustard seeds
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red onions - sliced thin (medium)
1/3 cup	48g / 1.7oz	Fresh chopped herbs
		= (parsley, tarragon, and thyme)
2		Watercress

Recipe Instructions

Clean and slice potatoes into bite-sized rounds and boil until fork tender.

Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end.

While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

This recipe yields ?? servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A47) - from the TV FOOD NETWORK

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