Moutarde à l’Ancienne, whole grain mustard, is the perfect foundation for this simple potato salad.  The dressing is made like a traditional Provençal aioli, using a hot potato as a binding and thickening agent.  Tossed with baby arugula, olives and tomatoes, this flavor-packed side dish could easily take center stage as a meal of its own. 

Difficulty:

Prep Time: 15 minutes

Makes 4  servings

Ingredients:

1 lb. (500g)           Baby Yukon Potatoes (1-1 ½” ea.)

3 large sprigs       Parsley, picked, washed and chopped

½ cup                  Cherry or Grape Tomatoes, halved

¼ cup                   Niçoise Olives, halved or roughly chopped

2 cups                  Baby Arugula

3 ea.                     Eggs

                             Sea Salt and Esplette or white pepper

Mustard Dressing:

1 clove                 Garlic, germ removed

2 ea.                     Egg yolks

2 Tbsp.                Grainy Mustard

1 ea.                     Anchovy

1 ea.                     hot, peeled potato (1-1 ½”)

¼ cup                  EVO

½ tsp.                   Lemon juice or White wine vinegar

Technique:

•Cover potatoes with cold, salted water and bring to a boil.  Lower heat to medium-high and cook for 10 minutes until tender.

•Meanwhile, prepare remaining ingredients (parsley, tomatoes, olives).

•In a blender or using a mortar and pestle, combine garlic, egg yolks, anchovy, grainy mustard, and one hot, skinned potato.

•Blend while streaming in EVO and lemon juice or vinegar. Season to taste.

•Add mustard dressing, stir to coat, then remaining garnishes.

•Season to taste with salt & pepper and serve at room temperature.