Dilled Potatoes Vinaigrette


Adapted from Epicurious.com. Serves 4.

1 pound russet potatoes, peeled
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons apple cider or white-wine vinegar
2 1/2 teaspoons dry vermouth or dry white wine
3 tablespoons sunflower or olive oil
1/4 cup minced fresh dill
2 scallions, chopped
lettuce for serving

Place whole potatoes in a steamer set over boiling water. Steam them, covered, for 15-20 minutes, or until they are just tender. When cool enough to handle, slice crosswise into 1/3 thick rounds. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, dill, scallions and pepper to taste until they are coated well.

Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature a top mesclun or lettuce leaves torn into pieces. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

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