Mustard Potato Salad with Celery

By Leite's Culinaria

Ingredients

1 1/2 pounds small baby Yukon Gold or fingerling potatoes
2 garlic cloves
1 fresh bay leaf
1 1/2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon white wine vinegar
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
3 celery stalks (diced (reserve any tender leaves))
2 tablespoons minced shallot (about 1 small shallot)
6 cornichon pickles (diced (optional))

Prep Time15mins
Cook Time20mins
Servings4

Instructions

Pierce each potato with a paring knife and place them with the garlic and bay leaf in a large pot. Add enough cold water to cover by 2 inches (5 cm) and stir in 1/2 teaspoon salt.

Set the pot over medium-high heat and bring the water to a boil. Reduce the heat to maintain a simmer and cook until almost tender, 15 to 25 minutes.

While the potatoes cook, in a large serving bowl, whisk oil, vinegars, mustards, 1 teaspoon salt, and pepperno sense in doing more dishes than you need to. Mix in celery, shallot, and cornichons, if using.

When the potatoes are almost tender, drain them in a colander. I like them a little underdone at this point because they'll continue to cook after you drain them. Fish out one of the garlic cloves and use the back of a fork or your whisk to mash (it'll be warm and soft). Add the mashed garlic to the dressing and stir to incorporate.

Cut each potato in half (they'll be hot to the touch) and immediately add to the prepared dressing. Give them all a good mix. Continue to mix the potato salad occasionally as it cools.

Serve warm or at room temperature.