New York Times
Potato Salad With Dijon Vinaigrette
Author:William Norwich
8 Ingredients
45 mins
There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Serves
1
Serves
1
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