Picnic potato salad sharer
Salad Recipe30 Mins
- 1kg new potatoes, washed
- 3 shallots, finely chopped
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 6 tbsp olive oil
- A handful of flat-leaf parsley, roughly chopped
Grab one of your Swan Retro pans and fill with water. Heat the water over a high heat until the water is boiling. Lightly salt the water and then add the new potatoes. Lower the heat slightly and leave on a gentle boil until the potatoes are tender – stab them with a fork to check.
Drain the potatoes and set them to one side.
In a mixing bowl, whisk together the mustard and the vinegar, then slowly add the olive oil. Once they’re combined, add in the shallots and parsley. Season to taste with salt and ground black pepper.
Slice the potatoes in half then dress with the vinaigrette.