Friday, September 10, 2010
Recipe of the Week: Herb Potatoes with a Mustard Sauce
Secondly, sorry for the radio silence. I'm pretty diligent about posting, but sometimes you get a call at three in the morning for work and you don't get to come home until five that evening. THIS is why I am crossing an ocean to go to a wedding and travel with Shug. Our boundaries have been encroached upon by our jobs and it's about time we get a break!
Thirdly, with the insanity of work, I haven't been able to cook as much. And if I have had the opportunity to cook, it's been an under 15-minute meal (more on this next week). But here is a little recipe I whipped up that's exceedingly easy to make, takes only about half an hour, and is really inexpensive to feed a crowd.
Herb Potatoes with a Mustard Sauce
3-4 lbs. new or waxy potatoes, like Yukon Gold, scrubbed clean and cut into chunks
2 shallots, diced small OR 1 small red or white onion diced and rinsed with cold water, drained well
3-4 generous tablespoons of mixed herbs like parsley, rosemary, thyme, chives, dill, etc.
4 tablespoons extra virgin olive oil
Salt and pepper to taste
2-3 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
Fresh herbs for garnish
Bring a saucepan of the potatoes and cold water that has been generously salted to a full boil. Reduce to a vigorous simmer and cook until potatoes are easily pierced with a knife.
While the potatoes are boiling, in a large bowl, whisk the shallots or onions, mustard, olive oil and balsamic vinegar together until well combined. Season to taste with salt and pepper. Drain potatoes well and add to bowl with sauce. Toss to combine and set aside.
Finely mince all of your herbs, setting a few sprigs aside for garnish. Once the potatoes are cool, add the herbs and toss well to combine. If the potatoes are too hot the herbs will discolor, no biggie if they do, it just won't look as pretty! Spoon into a serving bowl and garnish with reserved herbs. Can be served at room temperature or chilled. Enjoy these easy, yummy potatoes!