Recipe developed for We Heart Local BC by Melissa Lucchetta: Season and Serve Blog
For the Potatoes
Water, for boiling
5 large Yukon gold potatoes, skin on, cut into 1-inch cubes
1 tablespoon salt
½ cup Italian parsley, finely chopped
½ cup fresh chives, finely chopped
For the Dressing
4 tablespoons grainy mustard
2 tablespoon lemon juice
1 tablespoon apple cider vinegar
¼ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
Fill a large pot with water and bring to a boil over high heat. Once boiling, add 1 tablespoon salt and the cubed Yukon gold potatoes. Cook the potatoes over medium-high heat for 15-18 minutes or until fork tender.
In the meantime, make the dressing. Add 3 tablespoons of the grainy mustard to a large mixing bowl, along with the lemon juice, apple cider vinegar, olive oil, 1 teaspoon salt, and black pepper. Whisk the dressing until fully combined and set aside. Do not add the herbs at this time.
Next, drain the potatoes thoroughly into a colander. While the potatoes are still hot, add them to the mixing bowl with the dressing. Toss the potatoes and dressing together until all the potatoes are evenly covered. Place the bowl into the refrigerator for 10 minutes to let the potatoes cool slightly.
Once the potatoes have cooled, but are still warm, add the parsley and chives, and toss everything together. Place onto a serving dish, serve warm, and enjoy!