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Potato Salad with Grainy Mustard and Sopressata Salami

10/22/2012

4 Comments

 
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     The beautiful Indian Summer continues and meals continue to be grilled outdoors.  This side dish of Potato Salad with Grainy Mustard and Sopressata Salami pairs well with just about any grilled meat or fish!

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                    adapted from Better Homes and Gardens | March 2012

• 1 pound small yellow new potatoes, halved
• 1 pound small red new potatoes, halved
• 6 tablespoons cider vinegar, divided
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/4 cup coarse-grain mustard
• 3 tablespoons sugar
• 1/4 cup canola oil
• 1/3 cup sopressata salami, or other dry-cured sausage, cut in 1/4-inch pieces
• 1/2 cup chopped fresh curly-leaf parsley
• 2 tablespoons thinly sliced green onions
1.  Combine the potatoes, 3 tablespoons of the cider vinegar, and 1 tablespoon salt in a large saucepan with enough cold water to cover.  Bring to a boil over medium heat.  Reduce heat and simmer until just tender, about 15 to 20 minutes.  Drain well.  Allow the potatoes to rest for a couple of minutes before mixing with the mustard dressing.
2.  Mustard Dressing:  In a small bowl, whisk together mustard, remaining 3 tablespoons cider vinegar, sugar, and 1/2 teaspoon salt.  While whisking, slowly add the canola oil until well-blended.
3.  In a large serving bowl, gently combine the potatoes with the mustard dressing.  Add the salami, parsley, and green onions.  Serve at room temperature.



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4 Comments
stacey snacks link
10/22/2012 12:10:50 am

I have everything in the house (plus that contraband saucisson from France snuck in my luggage!). I will make this tonight!
PS photo below: where are you finding fresh figs in October!?

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Eileen
10/22/2012 12:26:39 am

Stacey- Whole Foods was loaded with fresh figs last week!

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Christine link
10/22/2012 11:23:14 am

This gives me a perfect excuse to buy a stalk of b-sprouts from Trader Joe's. One of the employees told me that a customer told her that if you can't use all the sprouts on the stalk, to trim the stem and put it in a vase with water. Keeps them fresh.

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Kate
10/22/2012 12:19:11 pm

Hmmmm, intrigued by the addition of some of the vinegar to the cooking water. Does it give a head start on flavoring the potatoes with the piquant vinegar flavor in the whole grain dressing?
We recently had a visiting friend guest cooking in our kitchen. They made roasted potatoes coated with whole grained mustard. The crunch of the whole seeds were a new treat. Your dish and a green salad would make me a happy diner!

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