Skip to main content
Epicurious
Parade

Red New Potatoes with Mustard Dressing

2.3

(6)

Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1/3 cup red-wine vinegar
3 tablespoons Dijon mustard
Salt and pepper, to taste
1 cup extra-virgin olive oil
2 pounds small red new potatoes
3 scallions, thinly sliced
1/2 cup whole, flat-leaf parsley leaves

Preparation

  1. Step 1

    1. Whisk the vinegar, mustard, salt, and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.

    Step 2

    2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.

    Step 3

    3. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.

Nutrition Per Serving

Per serving: 462 calories
32g carbohydrates
3g protein
37g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
TagsRed Skin PotatoPotatoRoot VegetableVegetableScallionOnionParsleyHerbs & SpicesSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSpringParade
Read More
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Grilled Potatoes in Foil
Flavored with smoky paprika and steam-charred in foil packets, these spuds taste like summer.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.