Ingredients

The following ingredients have 8 Servings
  • 1 kg new potatoes scrubbed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 3 small shallots very finely chopped
  • 1 handful fresh flat-leaf parsley roughly chopped

Instruction

  • Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  • Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
  • Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.