Salad of new potatoes with mustard sauce

Simple, hearty and original warm potato salad with mustard dressing - a new favorite of the summer season.

Ingredients:

• 500 g of young potato;
• A handful of walnuts;
• 1 eggplant;
• 6-8 cherry tomatoes;
• 1 clove of garlic;
• 1 tablespoon grain mustard;
• 1 tablespoon sweet mustard;
• ½ tablespoon lemon juice;
• ¼ cup olive oil;
• 1 teaspoon of honey;
• chives, basil supply.

Wash well and dry with potato tubers. Pricked with a fork, sprinkle with oil and season with a generous pinch of salt and pepper.

Separately, chop the eggplant slices, season with salt and set aside.

Put potatoes in a preheated 220 degree oven for 30-35 minutes. Calculate the cooking time, given the size of tubers.

After about 15 minutes add the eggplant in the pan to potatoes.

Until the vegetables in the oven, you can do a simple mustard dressing. Whisk the two kinds of mustard with the lemon juice and honey. Add a pinch of salt. Gradually, a thin stream, start to pour olive oil, continuing to work whisk to emulsify.

Prepared vegetables cool for 5-7 minutes, and then lightly press down potatoes press. This simple technique helps to soak the tubers sauce.

Mix the hot vegetables with salad dressing and leave the salad to the side for about an hour.

Serve, adding slices of tomato, greens and chopped walnuts.