Description
A simple and fresher version of potato salad that’s perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Ingredients
- 2 pounds baby Yukon Gold potatoes, unpeeled
- salt to taste
- 1 bay leaf
- ¼ cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
- ¼ cup finely chopped shallots
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife
- 12 to 15 minutes. Do not overcook.
- Meanwhile
- whisk olive oil
- white wine vinegar
- Dijon mustard
- salt
- and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes
- gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes
- allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6