Roasting the potatoes—rather than boiling them—keeps their flavors intact. This mustard-based potato salad is bright and pungent, perfect for a picnic or family reunion.
3 pound Yukon Gold potatoes
1/3 cup brown rice vinegar
1/4 cup Dijon mustard
1 1/2 teaspoon sea salt
1/2 tsp ground black pepper
1/3 cup olive oil
1 celery rib, diced
3 scallions, sliced thinly
1 red onion, diced
1. Scrub and dice potatoes. Lightly oil and roast in 450° oven till done.
2. Blend together the rice vinegar, mustard, sea salt, black pepper, and olive oil.
3. Dice the celery, slice the scallion thinly, and dice the red onion.
4. Toss the potatoes with the dressing. Add the celery, scallion, and onion. Mix well.
Yield: 6 Servings