Make this French Potato Salad recipe this weekend

1.3kgs potatoes, scrubbed clean but not peeled
1 cup roughly chopped flat-leaf parsley
Sea salt and coarse black pepper, to taste

For the vinaigrette:
1/3 cup red wine or sherry vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup fruity extra-virgin olive oil

How to
In a large pot, place the potatoes (cut in half if large) and cold water to cover. Bring to a boil, then simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, combine all vinaigrette ingredients in a jar, and shake to emulsify.

When the potatoes are cooked, drain, and remove potatoes to a cutting board. As soon as they are cool enough to handle, slice into 2cm thick slices and place in a large bowl. Add the vinaigrette and parsley, and toss gently until the potatoes are coated. Add salt and pepper to taste.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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