Mustardy Fried Potato Salad

Who knew that making your own mustard could be so simple?  Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days.  Puree in a blender and voila!  You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties.  Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.

Yukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.

The cooked potatoes are fried for a short time until they become golden and crispy.

This dressing couldn’t be simpler to make.  If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.

Mustardy Fried Potato Salad 

Adapted from Suzanne Goin ~ Food & Wine Magazine

Serves 6 – 8

Ingredients

2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)

1 teaspoon fresh thyme leaves

1 1/2 tablespoons finely diced shallot

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole grain mustard (preferably homemade!)

1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)

salt and pepper to taste

upland cress (optional)

Preparation

In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes.  Drain and let cool slightly.

Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes.  Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper.  Set aside.

Once the potatoes are cool enough to handle, slip off their skins.  Cut potatoes into fairly large chunks, about 1 1/2 inch pieces.  In a large non-stick skillet, heat the remaining 1 1/2  tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like.  Toss gently.  Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.