Add potatoes into large pot of salted water. Bring
to a boil over high heat. Lower to medium heat and
cook until potatoes are soft. Drain water and
transfer potatoes into large bowl.
In the meantime, put onions in a bowl with cold
water. Drain water several times to remove bite
from onions.
Mix together rice vinegar, 1/4 ts salt, and ground
black pepper to taste. Add to drained potatoes
and gently mix.
Emulsify red wine vinegar, mustard, EVOO in a
separate bowl. Add salt to taste.
Add chives, arugula, red onions and mustard
vinaigrette into potatoes. Gently toss and serve
warm or at room temperature.
Originally Submitted
7/24/2013
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