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New potato salad with shallots, parsley & vinaigrette

These are lovely tweaks on the old classic. Jersey Royals are best if you can find them.

Nutritional Information (amount per serving)

Calories
120kcal
Carbs
18.9g
Sugar
2.0g
Fat
3.5g
Saturates
0.6g
Protein
2.5g

Serves 8   Approx time: 30   Difficulty: super easy

Ingredients

  • 1 kg new potatoes, scrubbed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 3 small shallots, very finely chopped
  • 1 handful fresh flat-leaf parsley, roughly chopped
 

Method

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.

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