Select Page

The amazing CSA (Community Supported Agriculture) that I get my home delivery organic produce from, New Roots Organics, always lists some great recipes to help eat up all the yummy fruits and veggies they bring their clients.

This week the recipe is “Warm New Potato Salad with Grainy Mustard”, and you can guess we’re getting a batch of new potatoes in our bin this week?!


I’m excited to give this recipe a try! Head over to New Roots Organics website to see all the other recipes they have up (and no, I’m not getting paid, or anything for free from them, I’m just excited, darn it!!!!) (click through for the recipe, and don’t forget you can always sub out for any other potato or root veggie in a pinch!)

Warm New Potato Salad with Grainy Mustard (Serves 4)

via New Roots Organisc, courtesy of Gourmet Magazine

New potatoes are simply young spuds of any variety that haven’t converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted. The potatoes in the bin this week are not technically “new potatoes” but rather freshly dug heirloom yellow potatoes that are some of the best I have ever tasted! They are so fresh, and thin skinned, they will be great however you decide to enjoy them!

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt (Use good salt, not the white refined table salt which contains tons of sodium) you will actually need less if you do
Finely chopped spring onion (or slice thin and add to salad instead of dresing)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley


  1. Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
  2. Whisk together onions, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  3. When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
%d bloggers like this: