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Easy new potato salad recipe with parsley and shallots
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New potato salad with shallots, parsley & vinaigrette

A gorgeously herby side for spring

Easy new potato salad recipe with parsley and shallots
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30 mins
Super easy

serves 8

About the recipe

These are lovely tweaks on the old classic potato salad – this one has a lovely fresh tang.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

1kg new potatoes, scrubbed

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

3 small shallots, very finely chopped

a handful fresh flat-leaf parsley, roughly chopped

Top Tip

Jersey Royal potatoes are best if you can find them.

Method

  1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  2. 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.
  3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

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