Mini potato salad with shallots, parsley and vinaigrette

Prep time: min
Total time: min
Serves 6
2 1/4 lb
pounds baby potatoes, scrubbed
1 kg
1 tsp
Dijon mustard
5 mL
2 tbsp
white wine vinegar
30 mL
6 tbsp
extra virgin olive oil
90 mL
3
small shallots
1
handful of fresh flat-leaf parsley
sea salt and freshly ground black pepper
Per serving (1/6 recipe):
calories
218.6
fat
12.5 g
saturated fat
1.9 g
carbs
25.7 g
sugar
2 g
protein
2.5 g

Directions

  1. Gently boil the potatoes in salted water for 10 to 15 minutes, or until tender, then drain well. Leave to cool slightly.

  2. Whisk the mustard with the vinegar and slowly add the olive oil. Very finely chop and add the shallots. Roughly chop and add the parsley and season well with salt and pepper. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette, then serve.

Tip

Make sure you dress your potatoes while they're still warm so they soak up all those lovely flavours.