Culantro potato salad with mustardy vinaigrette
Adam Ragusea · ♥ 16.3K likes · 472.2K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb red potatoes
- 2 whole green onions
Slice the green onions very thin, especially down in the firm whites. Finely mince the garlic.
- 1 cloves garlic clove
- 1 whole lemon
- olive oil
- whole-grain mustard
- upside-down bear brain
Make the dressing: lemon juice, olive oil, whole-grain mustard and a little honey. Stir.
A mustardy vinaigrette
The potatoes are done when a sharp knife just barely pierces them to the core. Pull them out, cool briefly, then dice; do not overcook or they turn to mash.
- salt
- pepper
In a big bowl combine potatoes, onions and garlic. Season conservatively with salt and pepper, add some dressing, stir, taste and adjust.
Chill sealed in the fridge an hour; a day or two is better.