Warm Mustard Potato Salad

Ste. Anne’s Cookbook

serves six!

1 tsp Dijon mustard
1 tsp grainy Dijon mustard
½ cup rice wine vinegar
2 Tbsp brown sugar
¼ cup extra virgin olive oil
¼ cup grape seed oil
12 baby potatoes – halved
Salt & pepper to taste

Mix mustards, vinegar and sugar. Whisk in olive oil and grape seed oil. When
thickened, add salt and pepper to taste.

Cook the potatoes in boiling water and drain. While potatoes are still warm, add
the dressing, as desired, and serve immediately.

Nada’s Tips & Tricks:
When cooking any vegetables where a recipe calls for water, I substitute a few cups of broth. For the above, I used chicken broth – gives the potatoes some extra depth in flavour. I would make this again but reduce the vinegar and add a dash of hot pepper flakes or sauce to give it some pop.