Easy Parisian Potato Salad Recipe

Ingredients

• 2 pounds baby Yukon Gold potatoes, unpeeled
• salt to taste
• 1 bay leaf
• 0.25 cup extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt and ground black pepper to taste
• 0.25 cup finely chopped shallots
• 2 tablespoons finely chopped flat-leaf parsley

Instructions

1. Place potatoes in a large saucepan, cover with water (1 inch above), and season with salt. Add bay leaf, bring to a boil over medium-high heat, then reduce to medium and simmer for 12-15 minutes, or until easily pierced with a knife. Avoid overcooking.
2. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well emulsified.
3. Drain the cooked potatoes in a colander and let them cool slightly until warm to the touch. Slice the potatoes into 1/2-inch pieces and transfer to a large bowl.
4. Gently drizzle the vinaigrette over the potatoes, tossing to evenly coat. Add shallots and parsley, then lightly toss to combine all ingredients.
5. Allow the potato salad to rest for approximately 10 minutes, letting the flavors blend together. Taste and adjust seasoning as necessary. Serve either warm or at room temperature.

Nutrition

• Calories: 210 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 0 g
• Sodium Content: 32 mg
• Protein Content: 3 g
• Carbohydrate Content: 29 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g