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. ...
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