New Potato Salad with Shallots, Parsley, and Vinaigrette [Video]
A gorgeously herby side for spring.These are lovely tweaks on the old classic potato salad – this one has a lovely fresh tang. The video shows some variations on this basic potato salad.
Servings: 8
Ingredients
- 1 kg/2¼lb new potatoes scrubbed (in the US, "Little Potatoes" should do nicely)
- 1 tsp Dijon mustard
- 2 Tbsp white wine vinegar
- 6 Tbsp extra virgin olive oil
- 3 small shallots very finely chopped
- handfull fresh flat-leaf parsley roughly chopped
Instructions
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
