Potato salad is an American classic, but this is a lot more flavorful than the mayonnaise-based version. It’s great served warm, but the important thing to remember is that it’s far better at room temperature than cold. If you like, add about 1/4 pound diced slab bacon, cooked until crisp, along with 1/2 cup minced shallot or mild onion for a Germanic twist.

　　

Ingredients

makes 4 servings

　　Salt and black pepper to taste

　　1 1/2 to 2 pounds waxy or Yukon Gold potatoes

　　1/3 cup Dijon mustard

　　1/4 cup extra virgin olive oil

　　1 tablespoon balsamic, sherry, or other flavorful vinegar, or to taste

　　3 tablespoons chopped fresh parsley leaves

　　

Step 1

Bring a pot of water to a boil and add salt. Peel the potatoes, then cut them into bite-sized pieces. Cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain.

　　

Step 2

Combine the mustard, oil, and vinegar in a bowl or blender and whisk or blend until well combined. Toss with the potatoes while they’re still warm; season with salt and pepper and garnish with the parsley. Serve warm or at room temperature or refrigerate for up to a day, but bring back to room temperature before serving.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.