Warm Potato Salad with Mustard Vinaigrette and Peanuts

A warm, tangy potato salad tossed in a mustard-spiked vinaigrette and finished with crunchy toasted peanuts.

Ingredients

• 2 lb baby Yukon Gold potatoes, halved
• 3 tablespoons whole-grain mustard
• 2 tablespoons Dijon mustard
• 3 tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1 teaspoon honey
• 3 scallions, sliced
• 1/2 cup roasted salted peanuts, chopped
• 1/4 cup chopped fresh parsley
• Kosher salt and black pepper

Directions

1. Boil the potatoes in salted water until just tender, 12 to 15 minutes; drain well.
2. Whisk the whole-grain and Dijon mustards, vinegar, olive oil and honey to make the vinaigrette.
3. While the potatoes are still warm, toss them with the vinaigrette so they absorb the dressing.
4. Fold in the scallions and parsley and season with salt and pepper.
5. Top with the chopped peanuts just before serving for crunch.
6. Serve warm or at room temperature.

Notes

Based on the mustard-and-peanut warm potato salad from Symon’s Dinners Cooking Out.