Ingredients
1kg new potatoes, scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots, very finely chopped
a handful fresh flat-leaf parsley, roughly chopped
Top Tip
Jersey Royal potatoes are best if you can find them.
Method
- 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.
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