When my mom called me from the grocery store saying she had just bought some fresh, organic ground beef for hamburgers and needed a hearty, summery side dish I knew exactly what I wanted to make: this spectacular potato salad I had recently come across in the archives of epicurious. I messed around with the quantities though, because I like to have more "sauce" (well, in this case mustard) but you can always reduce the quantities to your desires.
The whole grain mustard just has such a wonderful texture and the fresh parsley adds that sensation of freshness and tang in every bite, along with a bright splash of color against the tawny background, making it a beautiful dish to both serve and eat- perfect for any summer night..
Grainy Mustard Potato Salad:
2 pounds Yukon Gold Potatoes cut into 1 to 1 1/2 inches
1 1/2 teaspoons salt
3 finely chopped scallions
1 tablespoon Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons red wine vinegar, or to taste
1/2 teaspoon black pepper
1/4 cup olive oil, or more if needed
2 tablespoons freshly chopped flat leaf parsley
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Then simmer at a rolling boil, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining salt in a large bowl. Slowly add in the oil (a simple attachment added to your olive oil container can make this task super easy), whisking until it comes together and is completely emulsified.
Pour the vinaigrette over the potatoes and, along with parsley, toss to combine, being careful not to harm the potatoes. Best when served warm or at room temperature!