Warm Potato Salad with Grainy Mustard Dressing

Recently, we traveled to Niagara-on-the-Lake, located in Ontario, Canada.  Here we traveled along the wine route stopping at some of the wineries to taste the wines, and of course, stopping to dine at some wonderful restaurants.  My inspiration for this side dish came from a meal I had at one of the local restaurants.  It was a grilled salmon with a maple syrup glaze and served with warm potatoes in a grainy mustard dressing.  The entire dish was love at first bite, especially the potatoes!  I came home from the trip and created this side dish the very next day.  Although not the same as the dish I had in Canada, it is just as good. 

It is a simple and healthy side dish to prepare at home. In this recipe, I use new red skin potatoes and lightly coat them with dressing made of shallots, grainy mustard, creamy Dijon mustard, rice wine vinegar and maple syrup.  And, for an extra punch of flavor, I add crumbled turkey bacon and chopped chives.  This potato dish should be served warm.  The mustards combined with the added rice wine vinegar, make this a tangy side dish, so you will want to serve it alongside something that is either rich, or on the sweeter side. 

This is definitely on my list of favorite sides!

Enjoy!

Warm Potato Salad with Grainy Mustard Dressing

Serves 6 - 8 people depending on the portion size

2 Pounds New red skin potatoes (small), unpeeled and cut into 1-inch chunks

3 Tbls. Extra virgin olive oil; divided use
½ Cup Chopped shallots
¼ Cup Grainy Mustard; I used the Maille Old Style brand
2 Tsp. Dijon Mustard; I used the Maille Dijon Originale brand
2 Tbls. Unseasoned rice wine vinegar
2 Tbls. Pure maple syrup; I used a dark amber maple syrup
2 – 4 Tbls. water
3 Slices Smoked turkey bacon, cooked and crumbled
2 Tbls. Chopped fresh chives

Notes:  I cooked the turkey bacon between paper towels in the microwave, per the instructions on the package.  As for the dressing, if you prefer the dressing slightly sweeter, add additional maple syrup.  But keep in mind this side dish is meant to be on the tangy side.

Add the potatoes to a large pot of cold water and bring to a boil.  Simmer the potatoes for about 12 - 13 minutes, or until tender but still firm.  Drain the potatoes.

Meanwhile make the dressing; place 1 tablespoon of olive oil in a large non-stick skillet over medium heat.  Add the shallots and sauté until they become translucent, about 2 – 3 minutes.  Transfer the sautéed shallots to a large mixing bowl.  Add the both of the mustards, vinegar, second tablespoon of olive oil, maple syrup and water (1 tablespoon at a time), whisking until you reach a light creamy consistency. 

Add the potatoes to the dressing and toss lightly to coat each piece of potato.  Finally, add the crumbled bacon and chive and toss gently. 

Transfer to a serving bowl and keep warm until ready to serve.