Ingredients
Scale
- 2 pounds small red potatoes, quartered
- 1 small white onion, halved
- Salt for cooking water plus 1 teaspoon
- 4 tablespoons white balsamic vinegar
- 1 tablespoon Emeril’s Kicked-Up Horseradish Mustard
- 1/2 teaspoon honey
- 1/4 cup olive oil
- 1 tablespoon minced shallot
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh cilantro
- 1/4 teaspoon freshly ground white pepper
Instructions
- Place potatoes and onion in a pot. Add water to cover by at least 3 inches. Salt the water. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.
- Make the dressing. Combine vinegar, mustard, and honey in a small bowl. Whisk to combine. Slowly drizzle in olive oil while stirring constantly. Stir in shallot, herbs, 1 teaspoon salt, and pepper. Let dressing sit for 10 minutes.
- Drain the potatoes. Discard the onion. Transfer potatoes to a serving bowl.
- Stir the dressing. Pour it over the potatoes. Toss to coat well. Serve warm or at room temperature.
Notes
- Use small red potatoes for best texture.
- You can substitute the specialty mustard with 2 teaspoons of prepared horseradish mixed with 1 tablespoon of Dijon mustard.
- Make the dressing ahead. Let it sit to develop flavor.
- This salad can be made a few hours in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg