Ingredients

1 lb fingering/new potatoes

1/2 c + 3 tbsp canola or other neutral oil

6-8 large shallots, thinly sliced

salt

2 tbsp grainy mustard

2 tbsp sherry vinegar

1 tbsp chopped chives

fresh ground pepper

Preparation

  1. Cook potatoes in boiling water. Once tender, allow to cool enough so they can be handled. Cut into 1/4 inch slices and place in bowl.

  2. Put the oil in saucepan or skillet under medium high heat. Add shallots and cook stirring until they darken (will take 15 min or so). As they begin to brown watch carefully as they can burn easily. Once golden brown (color of onion rings) remove from heat and blot on paper towel. Salt.

  3. Mix mustard, vinegar and 3 tbsp oil. Toss with potatoes, chives, and pepper to taste. Place potatoes on a bed of watercress (if you are feeling elegant), top with shallots and serve.