Simple Parisian-Style Potato Salad

Salads

Ingredients

  • 2 pounds baby Yukon Gold potatoes, unpeeled
  • salt to taste
  • 1bay 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

    • Directions

  • Step 1

    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.

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  • Step 2

    Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.

  • Step 3

    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.

  • Step 4

    Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.

  • Step 5

    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.

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