New potato salad with shallots, parsley & vinaigrette
A gorgeously herby side for spring
A gorgeously herby side for spring
“Get creative with the classic potato salad – this one has a lovely fresh tang ”
Serves 8
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 170 9%
-
Fat 9.4g 13%
-
Saturates 1.4g 7%
-
Sugars 1.9g 2%
-
Salt 0.45g 8%
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Protein 2.3g 5%
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Carbs 20.4g 8%
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Fibre 1.4g -
Of an adult's reference intake
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Ingredients
- 1 kg new potatoes , scrubbed
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 6 tablespoons extra virgin olive oil
- 3 small shallots , very finely chopped
- 1 handful fresh flat-leaf parsley , roughly chopped
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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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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
