Salsa verde potato salad
Serves 4 to 6
- 2 lbs fingerling potatoes
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup minced shallots
- 2 tbsp grainy mustard
- ⅓ cup cornichons, chopped
- ½ cup pimento-stuffed green olives, chopped
- 2 tbsp capers
- ⅓ cup Italian parsley, roughly chopped
Slice the potatoes in half lengthwise and place in a large pot of cold, salted water. Bring to a boil, reduce heat slightly and cook uncovered for 10 to 12 minutes or until potatoes are easily pierced with a knife.
Drain the potatoes in a colander and let steam dry for 2 or 3 minutes.
In a small bowl, whisk together red wine vinegar, olive oil, shallots and grainy mustard.
While the potatoes are still hot, place them in a large bowl and pour over the red wine vinaigrette. Dressing the potatoes while they are still hot allows the vinaigrette to absorb more thoroughly.
Allow to cool for half an hour, stirring gently every now and again to evenly coat the potatoes with the vinaigrette.
Once cool, add the cornichons, olives, capers and parsley. Serve.