Tangy Potato Salad

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

The Best Potato Salad, serve warm or chilled.

Prep Time:

5 Minutes

Cook Time:

15 Minutes

Yield

4 Servings

Ingredients

1 # Yukon Creamer potatoes
1/3 C. Olive Oil
2 T. Tarragon Vinegar
1 T. Dijon Mustard
1 Scallion, finely sliced
Salt & Pepper to taste

Preparation

Step 1

Put the small creamers in a pot, cover with water and bring to a boil (cut larger potatoes in half). Cook for 15 minutes or so, until tender. Drain and place in mixing bowl.

Meanwhile, make the vinaigrette by whisking the oil, vinegar, mustard and salt and pepper until emulsified.

Using a fork, gently smash the potatoes, leaving larger pieces. Add the scallions and vinaigrette and toss.