Today, for the first time, I made Roast Beef. I've had Roast Beef before, but this was my first time preparing it all by myself. It was delicious... more on that in another post.
This Warm Potato Salad was the perfect side dish for my Roast Beef Sandwich.
A quick online search pointed me to Martha Stewart's site where I found this recipe. I adapted it a little by substituting Parsley for Cilantro and adding a splash of wine.
Warm Potato Salad is an elegant side dish that can be prepared a day in advance. It great for those upcoming Easter festivities when you might attend a Potluck Dinner Party.
1 pound of Fingerling Potatoes (or any potato you have available)
2 tbsp Dijon Mustard
1 tbsp White Wine (or water)
3 tbsp Olive Oil
1tbsp Lemon Juice
1/2 tsp Lemon Zest
Salt and Pepper
3 tbsp Chopped Cilantro
-Boil or steam the potatoes until they are 'knife tender', not 'fork tender'. Meaning that they're cooked through for very firm.
-While the potatoes are cooking, mix the rest of the ingredients, except the cilantro, in a bowl and whisk until well combined.
-As soon as the potatoes are done, pour the sauce over them. Make sure they're completely covered. Then sprinkle the cilantro on top.