- 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.
We found that grainy mustards made in France have a more classic Dijon flavour.
Protein 5 g
Carbohydrates 34 g
Fibre 4 g
Sodium 654 mg