Preparation time:

20 minutes

Cooking time:

20 minutes

Standing Time:

65 minutes

Makes:

12 Servings

 
John Cullen

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  salt
• 1/2 cup vegetable oil
• 1 cup finely chopped parsley

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.

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 (per Serving)

calories

244 

protein

5 g

carbohydrates

34 g

fibre

4 g

sodium

654 mg