Warm Potato-Tomato Salad with Dijon Vinaigrette

Name: Warm Potato-Tomato Salad with Dijon Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1/2 cup finely minced red onion; 3 tablespoons Dijon mustard; 3 tablespoons red wine vinegar, divided; 1/2 teaspoon sea salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 teaspoon finely minced fresh tarragon leaves; 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks; 2 cups diced tomato, skin on, including seeds and juice

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 servings

Ingredients

1/2 cup finely minced red onion

3 tablespoons Dijon mustard

3 tablespoons red wine vinegar, divided

1/2 teaspoon sea salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

1 teaspoon finely minced fresh tarragon leaves

2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks

2 cups diced tomato, skin on, including seeds and juice

Directions

For the vinaigrette:
In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

Recipe courtesy Michael Chiarello