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Warmed Nugget Potato, Dijon mustard & Pecan Potato Salad

Ingredients:

• 1 pound nugget potatoes
• 2 tbsp. butter
• ½ cup coarsely chopped pecans
• 3 tbsp. grainy Dijon mustard
• 4 tbsp. whipping cream
• 1 tsp. salt

Blanch the nugget potatoes in boiling water until a paring knife can pass through with just a bit of resistance. Strain and cool. Once potatoes are cool, quarter them. Melt the butter in large sauté pan over medium heat. Add the pecans and sauté in butter to toast. Then stir in the potatoes, mustard, whipping cream and salt. Simmer over medium heat until cream starts to reduce. Adjust seasoning as necessary and continue to cook for 3-5 minutes until entire dish starts to "bind" to itself. Serve warm.

By Simon Manvell, Dock 503 in Sidney, BC