Salade de Pommes de Terre de Michel Prod'hon
(Makes 8 Servings)
2 lbs Small potatoes (new potatoes, Yukons, or fingerlings), scrubbed but not peeled
1 tsp Salt
1 Red onion, peeled, halved, and either thinly sliced or finely chopped
2 Garlic cloves, minced
4 Tbsp Olive oil
>2 Tbsp French mustard (Dijon rocks!)
2 Tbsp Balsamic or red wine vinegar
Salt and pepper to taste
1. Put the potatoes in a pot with enough cold water to cover them. Add the salt. Bring to a boil, then simmer until tender when pierced with a fork. This will take 15-25 minutes depending on the type, size and freshness of the potatoes.
2. While the potatoes are cooking, make the dressing. Whisk together the olive oil, mustard and wine vinegar in a large bowl, blending well. Add salt and pepper to taste. Add the onion and garlic to the same bowl and combine with the dressing.
3. Drain the potatoes. If needed, cut them into smaller pieces once they are cool enough to handle. Toss all of the still warm potatoes with the onion and dressing. Mix well, and season with salt and pepper to taste.
Variations: Mix in cooked bacon cut or broken into small pieces – thick sliced bacon works best. (The bacon rendering can be used in place of some of the olive oil.) Fresh herbs make a nice addition – think Herbs de Provence components like lavender, rosemary, tarragon and oregano. And olives – any French variety of course!