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 Mustard Vinaigrette: 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. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.