Description
This New Potato Salad with Shallots, Parsley & Vinaigrette is a light and refreshing side dish featuring tender baby potatoes tossed in a tangy Dijon vinaigrette with fresh parsley and thinly sliced shallots. Perfect for picnics, barbecues, and everyday meals.
Ingredients
Potatoes
- 2 lbs (900 g) baby new potatoes
Vinaigrette & Garnish
- 1 small shallot, thinly sliced
- ¼ cup chopped fresh parsley
- 3 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
- 1 tbsp chopped chives (optional)
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Cook the new potatoes for 15–20 minutes, or until they are fork-tender, indicating they are cooked through but still hold their shape.
- Drain and Prepare Potatoes: Drain the potatoes and allow them to cool slightly. Halve any larger potatoes to ensure even coating and easy serving.
- Make Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified and smooth.
- Toss Salad: Place the warm potatoes in a large bowl and add the thinly sliced shallots and chopped fresh parsley. Pour the vinaigrette over the potatoes and gently toss everything together to evenly coat the potatoes with the dressing and distribute the herbs.
- Garnish and Serve: Garnish the salad with chopped chives if using, and serve it either warm or chilled according to preference.
Notes
- Dressing the potatoes while they’re still warm helps them absorb more flavor.
- Fresh dill or tarragon can be substituted for parsley for a different herbal note.
- Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: European
