Mustard Seed Potato Salad
By: Anonymous
Published: Thursday, December 3, 2009 - 10:18pm

Ingredients




2 pounds fingerling potatoes
(you can also use red bliss or other heirloom potatoes)
1 tablespoon roasted garlic
(1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon yellow mustard seeds
Salt to taste
Freshly-ground black pepper to taste
2 mediums red onions sliced thin
 cup fresh chopped herbs
(parsley, tarragon, and thyme)
2 bn watercress

Preparation

1 Clean and slice potatoes into bite-sized rounds and boil until fork tender. 2 Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end. 3 While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.