1 1/2 pounds new potatoes; red, Yukon and purple
1 tablespoon salt
1 pint grape tomatoes
2 tablespoons basil, chiffonade
2 tablespoons chives, chiffonade
1/4 cup grain mustard
1/4 cup mayonnaise
salt and pepper to taste
1 tablespoon salt
1 pint grape tomatoes
2 tablespoons basil, chiffonade
2 tablespoons chives, chiffonade
1/4 cup grain mustard
1/4 cup mayonnaise
salt and pepper to taste
Preparation
Put the potatoes in a medium pot with the tablespoon of salt and add enough cold water to cover by an inch or two. Bring to a simmer and cook for 15 to 20 minutes, until cooked through but not mush.
Strain and cut the potatoes in to quarters or halves (almost bite sized) while still hot. Toss with the mustard and mayonnaise. Let cool some.
Meanwhile cut any large tomatoes in half (leave the small ones whole). Chiffonade your basil and chives. Add to the potatoes with some black pepper and check the seasoning for salt.
