Ingredients:
POTATOES:
2 lbs thin-skinned potatoes (Yukon Gold, fingerling, red bliss)
2 tsp salt
DRESSING:
1 large shallot, minced (about ⅓ cup)
½ cup olive oil
⅓ cup white wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 cup fresh parsley leaves, finely chopped
Equipment:
Large pot
Chef’s knife
Cutting board
Strainer (optional)
Large bowl
Measuring cups and spoons
Jar with lid or bowl and whisk
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the potatoes, place the potatoes and salt in a large pot, then add enough water to cover them by 1 inch. Bring to a boil over high heat, then reduce the heat to medium. Cook until the potatoes can be easily pierced with a fork, about 20-25 minutes.
- Once the potatoes are done, carefully pour out the water and transfer them to a bowl. Allow the potatoes to cool slightly, then cut them into ½-inch cubes. The warmer the potatoes are, the more dressing they will absorb, enhancing their flavor.
- For the dressing, place the shallot, olive oil, vinegar, mustard, honey, salt and pepper in a jar with a lid.
- Cover the jar with the lid and shake well to combine the ingredients. Add the parsley and give it another shake
- To finish the salad, drizzle the dressing over the potatoes and fold everything together. Taste, adjust, and enjoy!