Baby-red-potato salad

Prep 20 min
Total 40 min
Plus standing time
Makes 12 Servings

Red potatoes not only add a vibrant pop of colour to this classic side dish, they also hold their shape better than other potato varieties so leftovers will be equally fantastic.

Less
Advertisement

Ingredients

2.5 kg
baby red-skinned potatoes
1/2 cup
red-wine vinegar
1/2 cup
grainy Dijon mustard
2
shallots, finely chopped
1/2 tsp
1/2 cup
1 cup
finely chopped parsley

Instructions

  • Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain. When cool enough to handle, cut in half and place in a very large bowl.
  • Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.
  • Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.

Kitchen Tip:

We found that grainy mustards made in France have a more classic Dijon flavour.

Nutrition

Calories 244
Protein 5 g
Carbohydrates 34 g
Fibre 4 g
Sodium 654 mg
Advertisement

Written by:

Photo credit: John Cullen

( 171 ratings )

One comment on “Baby-red-potato salad

  1. This recipe is missing sweet. I added some honey and it turned out great – just started pouring it in and tasted it to my liking. Once you add a sweetner, it’s great. I also added some cut up red and green peppers which gave it some colour and crunch.

    Reply

Leave a comment

Your email address will not be published. Required fields are marked *