RCI-VG.002.0097.001
My Mother's Potato Salad
A fresh potato Salad from "My Mother" as it is said in Belgium. Easy to make and good to take !
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultybeginner
Ingredients
- Red Bliss or Yellow Finn potatoes or other new waxy potatoes (about ¾ pound)6 to 8 unit
- 1 teaspoon
- shallot-parsley vinaigrette or more to taste½ cup
- 1 tablespoon
Method
1
Place the red bliss or yellow finn potatoes in a large pot and cover generously with cold water.
2
Bring the water to a boil over high heat, then add 1 teaspoon of salt.
3
Reduce heat to medium and simmer the potatoes until just tender when pierced with a fork, approximately 15-20 minutes depending on size.
18 minutes
4
Drain the potatoes in a colander and let them cool slightly until they can be handled comfortably.
5
Cut the warm potatoes into bite-sized pieces, leaving the skin intact if preferred for a traditional Belgian presentation.
6
Transfer the warm potatoes to a large bowl and pour the shallot-parsley vinaigrette over them while they are still warm so they absorb the dressing better.
7
Toss gently to coat all the potatoes evenly with the vinaigrette, being careful not to break them up.
8
Sprinkle the finely minced fresh parsley over the top and toss once more to distribute it throughout.
9
Taste and adjust with additional vinaigrette if desired, then serve at room temperature or slightly warm.