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Mustard Potatoes

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Side Dish


  • 3 baking potatoes
  • 2 tbsp (30 g) Dijon mustard
  • 2 raw egg yolks
  • 2 tbsp (30 ml) tarragon vinegar
  • Pinch of salt
  • 1 1/2 cup (375 ml) very finely chopped red onion
  • 1/3 cup (80 ml) vegetable stock or water
  • 1 tbsp chopped flat-leaf Italian parsley


  • Steam the potatoes in their skins until they are tender, about 40 minutes.
  • Peel and slice them 1/4 inch (6 mm) thick.
  • Place the slices in a single layer on a baking sheet or one or more platters.
  • Combine the mustard, egg yolks, vinegar and salt in a food processor and process until blender.
  • With the machine running, slowly add the oil through the feed tube and process until the mixture is thick.
  • Stir in the onion and the stock or water and beat until smooth.
  • Pour the dressing over the potatoes and allow to marinate 1/2 hour.
  • Sprinkle with parsley before serving.