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Mustard Seed Potato Salad Recipe - Cooking Index

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Mustard Seed Potato Salad

Courses: Salads

Recipe Ingredients

2 lbs 908g / 32ozFingerling potatoes
  = (you can also use red bliss or other
  Heirloom potatoes)
1 tablespoon 15mlRoasted garlic
  = (1 head rubbed with olive oil then
  Baked at 350 degrees for 45 minutes)
2 1/2 teaspoons 12mlDijon mustard
1/2 cup 118mlRed wine vinegar
1 1/2 cups 355mlOlive oil
1 tablespoon 15mlYellow mustard seeds
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Red onions - sliced thin (medium)
1/3 cup 48g / 1.7ozFresh 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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