Jamie Oliver Potato Salad Recipe 385

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE

New potato salad with shallots, parsley & vinaigrette image

Get creative with the classic potato salad - this one has a lovely fresh tang

Provided by Jamie Oliver

Categories Sides Vegetables Potato

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 kg new potatoes, scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots, very finely chopped
1 handful fresh flat-leaf parsley, roughly chopped

Steps:

Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, Fat 9.4 g fat, SaturatedFat 1.4 g saturated fat, Protein 2.3 g protein, Carbohydrate 20.4 g carbohydrate, Sugar 1.9 g sugar, Sodium 0.45 g salt, Fiber 1.4 g fibre

POTATO SALAD

Potato Salad image

Provided by Jamie Oliver

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoon red wine vinegar
5 tablespoons good quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper
1 heaping tablespoon chopped fresh marjoram
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
3 tablespoons finely chopped shallots
2 tablespoons lemon juice
5 tablespoons good quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper

Steps:

Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.
Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work).
Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.
Mix together all the ingredients, adding the shallots last.
Yield: 4 servings
Mix together all the ingredients.
Yield: 4 servings
MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram
Mix together all the ingredients.
Yield: 4 servings

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