Ingredients (serves 4)
• 4 large exotic mix potatoes scrubbed
• 2 teaspoons Dijon mustard
• 1/4 cup Champagne vinegar
• Pepper, to taste
• 1/3 cup extra virgin olive oil
• 3 green onions, green and white parts, thinly sliced
• 1/4 cup sour cream
Place the whole potatoes in a large saucepan, and fill with cold water to cover. Salt the water, bring to a bare simmer, and cook until the potatoes are soft all the way through, about 20 minutes (depending on the size and age of the potatoes).
Meanwhile, whisk the mustard, vinegar, pepper, and 1/2 teaspoon salt together in the bottom of a large mixing bowl. While whisking, add the oil in a slow, steady stream, and mix until combined.
Drain the potatoes. When cool enough to handle, chop into 3/4″ cubes and add to the vinaigrette. Toss to combine, then add the green onions and sour cream, and stir to blend. Serve warm or at room temperature. Keeps well, covered and chilled, for a few days.