– 2 pounds (about 900g) of small red potatoes, washed and halved – 1/4 cup (60ml) of extra-virgin olive oil – 2 tablespoons (30ml) of white wine vinegar or champagne vinegar – 1 tablespoon (15g) of Dijon mustard
– 2 cloves of garlic, minced – 1/4 cup (15g) of chopped fresh parsley – 2 tablespoons (8g) of chopped fresh chive – Salt and freshly ground black pepper to taste – Optional additions: chopped red onion, chopped celery, capers, cooked and chopped bacon
Pour cold water over halved potatoes in a big pot. Water with a pinch of salt.
After boiling the water over medium-high heat, reduce the heat to medium-low and simmer the potatoes for 10-15 minutes until fork-tender yet firm.
Drain and chill potatoes in a colander.Whisk olive oil, white wine vinegar, Dijon mustard, minced garlic, chopped parsley, and chopped chives in a small basin until well blended.
Sprinkle salt and freshly ground black pepper over the dressing. Season as desired.Mix the slightly cooled potatoes in a large bowl.
Pour dressing over warm potatoes. It helps the potatoes absorb dressing flavours.
Toss the potatoes with dressing gently until coated.Add chopped red onion, celery, capers, or cooked and diced bacon to your salad for flavour and texture. Stir them into the potatoes before dressing.
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