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Baby-red-potato salad Recipe

Baby-red-potato salad
Source: Chatelaine

Ingredients

  • 2.5 kg baby red-skinned potatoes
  • 1/2 cup red-wine vinegar
  • 1/2 cup grainy Dijon mustard
  • 2 shallots, finely chopped
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup finely chopped parsley
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
12 servings

Instructions

  • Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain. When cool enough to handle, cut in half and place in a very large bowl.
  • Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.
  • Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.

Side Dishes

A recipe from Chatelaine

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