Jamie Oliver

New potato salad with shallots, parsley and vinaigrette

A gorgeously herby side for summer

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New potato salad with shallots, parsley and vinaigrette

Serves 8
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    120
    6%
  • Fat
    3.5g
    5%
  • Saturates
    0.6g
    3%
  • Protein
    2.5g
    6%
  • Carbs
    18.9g
    7%
  • Sugar
    2.0g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    120
    6%
  • Fat
    3.5g
    5%
  • Saturates
    0.6g
    3%
  • Protein
    2.5g
    6%
  • Carbs
    18.9g
    7%
  • Sugar
    2.0g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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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