Mustard Potato Salad

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            FOOD FUNNY
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Thanks to The Last Morsel editor Barbara Forsythe for this one. She
says it's "kind of a food funny."

A group of chess enthusiasts checked into a hotel and were standing
in the lobby discussing their recent tournament victories. After
about an hour the manager came out of the office and asked them to
disperse. "But why?" they asked as they moved off.

"Because", he said, "I can't stand chess nuts boasting in an open
foyer."

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            TODAY'S RECIPE
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I know I have said this before, but I really love potatoes.
However, most of the potato salads served in restaurants and sold in
delis turns me off because they're usually so overloaded with
mayonnaise that they become a gloppy, fat-laden mess. Here is an
alternative for people who like potatoes more than mayonnaise.

Mustard Potato Salad

1 1/2-2 lbs (675-900 g) boiling potatoes such as
red new potatoes, cut into bite-size pieces
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) Dijon mustard
1/4 cup (60 ml) whole-grain mustard
1-2 Tbs (15-30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh basil or mint (optional)

Boil the potatoes in salted water just until tender, about 15
minutes. Drain and transfer to a large bowl. Whisk together the
oil, mustards, vinegar, salt, and pepper and pour over the potatoes.
Add the chopped herbs and toss gently. Serve chilled, warm, or at
room temperature. Serves 4 to 6.
Received on Wed Jun 15 08:45:05 2005