Insalata di patate alla francese

Ingredienti

• 1.5 pounds small potatoes (gold, red-skinned or a mix) (680g )
• 1 tablespoon salt (This is for boiling the potatoes.)
• 2 tablespoons Extra Virgin Oil Oil (30ml )
• 1 tablespoon red wine vinegar (15ml )
• 1 tablespoon Dijon Mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons fresh dill (chopped)
• 1 medium shallot (peeled and diced)
• 1 tablespoon capers
• 1/2 tablespoon caper juice

Preparazione

1. 1

   Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover with 1 inch of water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until fork-tender. Drain immediately and briefly rinse under cold water. (Don't rinse long enough to cool the potatoes.)

2. 2

   While the potatoes are cooking, combine the EVOO, red wine vinegar, salt, and pepper in a large bowl. Beat vigorously with a whisk to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, diced shallots, capers, and caper juice. Stir to combine.

3. 3

   Add the cooked and rinsed potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes with vinaigrette. Taste and season if needed.

4. 4

   Serve warm or chilled. Sprinkle with the remaining 1 tablespoon of freshly chopped dill before serving.