- Cook Time
- Prep Time
- 4 Medium Idaho potatoes, peeled
- 3/4 cup Mustard Vinaigrette, recipe follows
- 1 Medium yellow or orange pepper
- 1 Medium onion
- Coarse salt and freshly ground pepperMustard Vinaigrette:
- 2 Tbsp Mustard, with 1 Tbsp water
- 1/2 cup vinegar
- 2 cups Olive oil
- Juice of one lemon
- Fresh Ground Black Pepper
- Salt to taste.
1 Boil the potatoes in lightly salted water. Cut the pepper into thin 2-inch strips. Cut the onion into thin slices. Slice the warm boiled potatoes into a salad bowl, scatter the sliced peppers and onions over them and pour on about 1/2 cup of the vinaigrette.
2 Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
3 Taste the salad and season it with salt and freshly ground pepper.
4 Let the salad stand at least an hour. Before serving, taste the salad again and add vinaigrette to taste.
1 Combine all ingredients in a bowl EXCEPT oil and whisk until frothy.
2 Whip mixture continuously as a steady stream of oil is added to the mixture. Whisk until all oil is incorporated.
3 Season to taste.
Source: Idaho Potato Commission