Recipe Details | Rick's Cooking School

Ingredients

• ? cup plus 1 tablespoon Dijon mustard
• ? cup extra virgin olive oil
• 2 tablespoons vodka
• 1 tablespoon dry vermouth or dry white wine
• 1 tablespoon bottled horseradish
• 2 cloves garlic, pressed
• 1 teaspoon smoked paprika
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon kosher salt
• Pepper to taste
• 1 teaspoon caraway seeds
• ½ teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks