Salad: United States – Warm New Potato and Scallion Salad with Mustard Vinaigrette

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 40 min

Ingredients

- 2 lb (900 g) new potatoes, scrubbed and halved if small or quartered if large (cut into 1–1½ inch pieces)
- 6 scallions (about 1/2 cup/50 g), thinly sliced, whites and greens separated
- 1 small shallot, finely minced (about 1 tbsp/15 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) white wine vinegar or sherry vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey or sugar
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 tbsp (6 g) chopped fresh chives

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a simmer over medium-high heat and cook until fork-tender, about 12–18 minutes depending on size. Drain and return to the hot pot off the heat for 1–2 minutes to dry.
2. While potatoes cook, whisk together olive oil, vinegar, Dijon mustard, honey, minced shallot, 1/2 tsp kosher salt, and several grinds of black pepper in a bowl until emulsified.
3. In a large serving bowl, combine the hot potatoes and the sliced scallion whites; pour the warm vinaigrette over the potatoes and gently toss so the warm potatoes absorb the dressing and the scallion whites soften slightly.
4. Stir in chopped parsley and chives, then taste and adjust seasoning with more salt and pepper if needed. Fold in the scallion greens last to keep their color and brightness.
5. Serve warm or at room temperature. The salad can be made slightly ahead and gently reheated or left to sit 15–30 minutes for flavors to meld.