Baby-red-potato salad

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.

1

( 167 ratings )

Preparation time:
20 minutes
Total time:
40 minutes PLUS standing time
Makes:
12 Servings
John Cullen


 
John Cullen

Ingredients

  • 2.5 kg baby red-skinned potatoes
  • 1/2 cup red-wine vinegar
  • 1/2 cup grainy Dijon mustard
  • shallots, finely chopped
  • 1/2 tsp  salt
  • 1/2 cup vegetable oil
  • 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 (per Serving)

calories
244 
protein
g
carbohydrates
34 g
fibre
g
sodium
654 mg

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

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