If you are making corned beef and cabbage for the holiday. Try this dressing to spice up your boiled potatoes. It is amazing and the weirdest recipe yet!
Ingredients:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2 Tbl sherry vinegar
1 tsp capers minced
1 tsp brine from caper jar
1/3 cup extra virgin olive oil
1/3 cup canola oil
2 Tbl whole grain Dijon mustard
chives or parsley for garnish
salt
Roast your new potatoes in the oven as usual.
Preheat oven to 325 degrees
Line a baking sheet with aluminum foil. Spread 6 Tbl of Dijon mustard on the foil to about 1/4 inch thick. Bake the mustard for 10-12 minutes in the oven until a crust forms on the surface and it is firm to the touch.
In a blender combine baked mustard, lemon juice, vinegar, capers and brine and remaining 2 Tbl Dijon mustard. Blend until smooth. With the blender on drizzle in the oils until thick. Transfer the dressing to a bowl. Add the whole grain mustard and stir. Season with salt and pour over your warm new potatoes. Top with garnish.
I know it may sound weird but it is delicious. The dressing can be refrigerated for up to 3 days.
HAPPY ST. PATRICK'S DAY!
ENJOY!
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