* 2 lbs red potatoes
* 1 TBSP roasted garlic
* 2 1/2 tsp Dijon mustard
* 1/2 C red wine vinegar
* 1 1/2 C olive oil
* 1 TBSP yellow mustard seeds
* Salt and pepper
* 2 medium red onions, sliced thin
* 1/3 C fresh chopped parsley, tarragon and thyme
* 2 bunches watercress
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1. To roast garlic, rub one garlic head with olive oil.
2. Bake for 45 minutes at 350 degrees.
2. To prepare the dressing, whisk together garlic, Dijon mustard and vinegar.
3. Whisk olive oil into mixture slowly.
4. Season mixture with salt and pepper mix well.
5. Add mustard seeds.
6. Dice potatoes into bite sized pieces.
7. Boil potatoes until tender.
8. While potatoes are still warm, add potatoes to dressing and toss.
9. Chill for a minimum of 2 hours.
10. Add onions, herbs and watercress when ready to serve.
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