(This got requested over on facebook, so I thought I’d share it here, too.)
5-6 red potatoes
1 cucumber, sliced super thin
3 small ripe hass avocados, cut in chunks
Boil red potatoes until soft, but not, like, too soft. While you’re waiting for the water to boil, make the dressing so the flavors can have time to marry. (Insert joke here how at least something in your life deserves the chance to get married. Rimshot!) Drain the potatoes and set aside. Slice the cucumber as thin as possible. Cut up the avocados and set aside. Save this step for last. Seriously, if you’re planning on leftovers, just add the avocados on top and don’t mix it in, because it looks weird the next day, even though it still tastes amazing.
2 Tbs Dijon Mustard
3 Tbs Olive Oil
3 Tbs Red Wine Vinegar
1 Tbs finely minced shallot
2 tsp fresh rosemary (this is best if you steal it from the plant in front of your adjacent apartment building)
Fresh ground pepper and salt to taste
Put the mustard in a bowl and slowly drizzle in the EVOO while whisking the two together. Hooray for emulsifying! (Sidebar: Doesn’t Rachael Ray realize that it takes just as many syllables to say EVOO as it does to say olive oil? What the heck?) Once the oil and mustard are mixed, add in the shallots, rosemary, and salt and pepper. Mix in the red wine vinegar and let the dressing sit in the fridge while the potatoes boil. When the potatoes are ready, put the veggies in a large bowl and pour the dressing over top. Gently toss it all together and enjoy! Serves four.