From: Chef Waldy Malouf, Beacon, New York City. Yield: 4 servings.
4 medium Idaho potatoes, peeled
¾ cup mustard vinaigrette (recipe follows)
1 medium yellow or orange pepper
1 medium onion
to taste, coarse salt and freshly ground pepper
2 tbsp. mustard with 1 Tbsp. water
½ cup vinegar
2 cups olive oil
juice of 1 lemon
to taste, freshly ground black pepper
to taste, salt
For salad: Boil potatoes in lightly salted water. Cut the pepper into thin 2” strips. Cut the onion into thin slices. Slice the warm boiled potatoes into a salad bowl, scatter the sliced peppers and onions over them and pour on about ½ cup of the vinaigrette. Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well-distributed. Taste salad and season it with salt and freshly ground pepper. Let the salad stand, refrigerated, at least an hour. Before serving, taste salad and add vinaigrette to taste.
For mustard vinaigrette: Combine all ingredients in bowl except the oil. Whisk until frothy. Whip mixture continuously as a steady stream of oil is added to the mixture. Whisk until all oil is incorporated. Season to taste.