Blue Hill at Stone Barns' Warm Fingerling Potato Salad

Thank you to the chefs at Blue Hill Restaurant at Stone Barns in Pocantico Hills, NY for this lovely recipe as well as their support of our products.

- 2 pounds medium fingerling potatoes such as Russian Banana
- 2 tablespoons vegetable oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black mustard seeds
- ¼ cup champagne wine vinegar (can substitute white wine vinegar)
- ½ cup SchoolHouse Kitchen^® SweetSmoothHot Mustard
- ¼ cup extra virgin olive oil
- 2 tablespoons minced shallots
- ½ cup roughly chopped herbs such as parsley, tarragon and chervil
- Salt and pepper to taste

Preheat oven to 400˚F.

Rinse fingerlings and drain well. Cut in half lengthwise and toss with vegetable oil. Season well with salt and pepper. Spread potatoes on a baking sheet and roast for 20-25 minutes, until golden brown and tender. Remove from oven and allow to cool slightly.

Meanwhile, in a small pot, lightly toast mustard seeds over a low flame. Add vinegar and reduce by ¾, or until you have about ½ tablespoon of liquid left. Transfer to a small mixing bowl and allow to cool.

When cool, add the SweetSmoothHot Mustard and shallots to mustard seeds and whisk to combine. Slowly whisk in the olive oil and check seasoning.

In a large bowl, toss the warm fingerling potatoes with the mustard dressing and chopped herbs. Adjust seasoning and serve slightly warm or at room temperature.

Serves 4-6