Kitchen Tip:
We found that grainy mustards made in France have a more classic Dijon flavour.
Baby-red-potato salad
348
PREP TIME
20 min
TOTAL TIME
40 min
Makes
12 Servings
* PLUS standing time
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
- 5 g,
- Carbohydrates
- 34 g,
- Fibre
- 4 g,
- Sodium
- 654 mg.
FILED UNDER: barbecue Big Batch Canada Day Dinner lunch Picnic Salads stovetop vegetables Vegetarian world cuisine
