Along with wild mushrooms, one of my favorite parts of moving into the autumn market season is all the great local potatoes that come in. I like to make this salad with Yukon Golds, but any top-notch local potatoes will work well. The second key ingredient is the Walnut Mustard we get from the Domaine de Terre Rouge. All of their mustards are pretty magical. They’re made by the Denoix family, who’ve been at it since 1839. The Cognac, Mushroom, Absinthe, and the purple-hued Violet mustard are all amazing. My longtime favorite though has been the Walnut Mustard. I love it for vinaigrettes, with Swiss Gruyere or Comte, on a grilled cheese, added to macaroni and cheese, or on a burger.
For the salad, bring the potatoes to a boil in well-salted water and cook until tender. I prefer mine on the more tender side, but of course, it’s up to you. Lay leaves of arugula on a plate, at least enough to cover. Some of the nice local lettuces will work equally well too. When the potatoes are ready, remove them from the pot with tongs and set them on a clean towel for a minute to get rid of any extra moisture. Place the potatoes on the greens, break them open with a fork, sprinkle on a bit of white wine vinegar, and then pour on a generous amount of olive oil. The hot potatoes will absorb the oil quickly, so you’ll want to use a bit more than you typically might. While the potatoes are absorbing the oil, sprinkle them with some fleur de sel and a good bit of freshly ground black pepper. Put a couple of generous spoonfuls of the mustard in the center, and sprinkle toasted walnuts over top. If you want to add a bit of cheese, the Comté would be wonderful! A nice smoked ham would work well too. You can serve the salad as a main course, or a side dish. It would be great with some of that oak-smoked chicken from the Roadhouse!
Along with wild mushrooms, one of my favorite parts of moving into the autumn market season is all the great local potatoes that come in. I like to make this salad with Yukon Golds, but any top-notch local potatoes will work well. The second key ingredient is the Walnut Mustard we get from the Domaine de Terre Rouge. All of their mustards are pretty magical. They’re made by the Denoix family, who’ve been at it since 1839. The Cognac, Mushroom, Absinthe, and the purple-hued Violet mustard are all amazing. My longtime favorite though has been the Walnut Mustard. I love it for vinaigrettes, with Swiss Gruyere or Comte, on a grilled cheese, added to macaroni and cheese, or on a burger.
