The City Magazine Since 1975

Potatoes Vinaigrette

Rate This Recipe: 
  • 3 lbs. new potatoes, scrubbed
  • 1/4 cup white wine vinegar
  • 2 Tbs. Dijon mustard
  • 2 Tbs. whole-grain mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 ribs celery, thinly sliced
  • 3/4 cup chopped tender celery leaves

Place the potatoes in a pot and cover them with cold salted water. Bring to a boil, reduce to a simmer, and cook for 12 to 14 minutes, or until just tender. Drain and set aside to cool.

Combine the vinegar, Dijon mustard, and whole-grain mustard. Season with salt and pepper to taste. When the potatoes are cool, quarter them, and toss them in the mustard-vinegar mixture. Refrigerate until completely cold.
Add the oil, celery, and celery leaves and toss. Serve immediately.