Friday, August 24, 2012
Potato Salad with Homemade Rosemary Mustard
Red potato salad with corn, red onions, scallions and celery for crunch tossed in homemade mustard while warm.
1 tbl extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
1 tbl fresh rosemary leaves, roughly chopped
1-2.6oz container yellow mustard seeds
2 tbl white wine vinegar
1 tbl agave
1/3 cup water
salt & white pepper
Saute the shallot and garlic in olive oil until soft and fragrant, 5 minutes. Add the rosemary and mustard seeds and cook until the seeds have toasted. Add the vinegar, agave and water. Bring to a boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper.
Transfer to a blender and blend until smooth, adding more water if necessary to get desired consistency. Cool for later use or toss in potato salad while warm.
8 red potatoes, medium dice
2 tbl extra virgin olive oil
1/2 small red onion, small dice
1 celery stalk, minced
1 cup fresh corn kernels
2 garlic cloves, minced
1 tsp cumin
salt and pepper
1 bunch scallions, green parts only, small dice
Combine the potatoes with salted, cold water and bring to a boil. Cook until tender but not falling apart. Drain.
Saute the onion in olive oil until tender, 5 minutes. Add the celery, corn and garlic. Season with cumin, salt and pepper. Add half of the scallions.
Mix the potatoes with the vegetables and toss with mustard. Garnish with the rest of the scallions.