Potatoes and Tomatoes In Mustard Dressing

Name: Potatoes and Tomatoes In Mustard Dressing
Total time: 30 min
Yield: 2 servings
Ingredients: 9 ounces tiny new potatoes, scrubbed but not peeled; 6 ounces ripe tomatoes, yellow or red, any size or shape; 1 tablespoon corn, safflower or canola oil; 2 tablespoons rice vinegar; 2 teaspoons grainy mustard; 2 teaspoons brown sugar

By Marian Burros

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Last Hurrah for Summer Vegetables

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Ingredients

Yield:2 servings

9ounces tiny new potatoes, scrubbed but not peeled
6ounces ripe tomatoes, yellow or red, any size or shape
1tablespoon corn, safflower or canola oil
2tablespoons rice vinegar
2teaspoons grainy mustard
2teaspoons brown sugar

Ingredient Substitution Guide

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Preparation

Step 1
Cook potatoes in water to cover in covered pot until they are tender, 10 to 20 minutes depending on size. Drain and cool to room temperature.
Step 2
Wash and dry tomatoes; cut into bite-size chunks.
Step 3
In serving bowl, whisk oil and vinegar and beat in mustard and brown sugar.
Step 4
Combine potatoes and tomatoes and stir gently into dressing.