Warm Potato-Tomato Salad With Dijon Vinaigrette

Adapted from Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends (Chronicle Books, 2002)

(Serves 8)

• 3 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• ½ teaspoon sea salt, preferably gray salt
• ½ cup extra-virgin olive oil
• Freshly ground black pepper

• 2 pounds Yukon Gold potatoes, skin on, cut into 1-inch chunks
• 2 cups diced tomatoes, skin on, including seeds and juice
• ½ cup finely minced red onion
• 2 teaspoons finely minced fresh tarragon

• 1. To make the vinaigrette, whisk together the mustard, vinegar, and salt. Stir in the olive oil gradually, then season with the pepper. Set aside.
• 2. Put the potatoes in a large pot of well salted, cold water, to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain well and transfer to a large bowl to cool slightly.
• 3. Add some of the vinaigrette to the potatoes and toss. Add the tomatoes, onion, and tarragon and toss again. Adjust the seasoning to taste.

Nutrients per serving:
Calories: 236
Fat: 14g
Cholesterol: 0mg
Carbohydrate: 25g
Sodium: 290mg
Protein: 3g
Total dietary fiber: 2g

March & April 2008

Photographer: Judd Pilossof

Advanced Search