Baby-red-potato salad
395
- Prep Time20 mins
- Total Time40 mins
- Makes12 Servings
John Cullen
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.
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
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.
Nutrition (per serving)
Calories 244, Protein 5g, Carbohydrates 34g, Fibre 4g, Sodium 654mg.
Kitchen Tip:
We found that grainy mustards made in France have a more classic Dijon flavour.