Gluten Free

Warm Confetti Potato Salad


Ingredients: 2 sprigs fresh rosemary, chopped,1 teaspoon ground cumin,1/2 pound confetti potatoes (I used a mix of baby Yukon Gold, Purple Peruvian, and Red La,Salt and pepper to taste,3/4 cup unsalted butter, cold and cut into cubes,1 tablespoon whole-grain mustard

  1. Cut potatoes (skin on) into small cubes, about 1-2 cm a side.Steam until easily poked with a fork, while still retaining their overall shape (about 15-20 minutes).Meanwhile in a bowl, combine butter, mustard, and cumin.When potatoes are done, add them to the bowl directly from the steamer basket and mix everything until potatoes are well-coated.Salt and pepper to taste, then sprinkle rosemary on top and serve.


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