2 pounds red potatoes
1 T. roasted garlic
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 Tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress
To roast garlic rub one garlic head with olive oil and bake for 45 minutes at 350 degrees.
To prepare the dressing, whisk together garlic, Dijon mustard and vinegar.
Next whisk olive oil into mixture slowly. Season mixture with salt and pepper, mix and add mustard seeds. After cleaning red potatoes dice into bite sized pieces and boil until tender. While potatoes are still warm, add potatoes to dressing and toss. Chill for minimum of 2 hours. When ready to serve add onions, herbs and watercress to potatoes and dressing.
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