INGREDIENTS
4
Russet potatoes, large
2
Shallots, large
1/4 tsp
Mustard, dry
1 can
Tomato sauce
1/4 tsp
Black pepper, coarsely ground
1/8 tsp
Cayenne pepper
1/2 tsp
Cloves, ground
1 tbsp
Fennel seeds
1 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
1/4 cup
Sugar
1/2 cup
Red wine vinegar
1
Vegetable oil