Mini potato salad with shallots, parsley and vinaigrette
Gently boil the potatoes in salted water for 10 to 15 minutes, or until tender, then drain well. Leave to cool slightly.
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.