Warm Potato Salad
This mustard-based potato salad would work well for a picnic or as a side salad.
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan. Bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes. Drain.
Meanwhile, whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl. Add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, cut them into large cubes, then add to the vinaigrette along with parsley and toss to combine.
Serve warm or at room temperature.
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