French Potato Salad with Shallots and Parsley

1. 1

   Wash the potatoes under running water, removing any dirt with your hands.

2. 2

   Peel them, cut into quarters or eighths, depending on their size, and drop into a pot of water.

3. 3

   Bring the water to a boil, add salt to taste, and cook until tender but still firm, 8 to 10 minutes.

4. 4

   Drain.

5. 5

   Toss the potatoes and the shallots together in a salad bowl.

6. 6

   Using a food processor fitted with a steel blade, blend the egg yolk and vinegar.

7. 7

   With the motor running, slowly stream in the vegetable or olive oil.

8. 8

   Season with salt and freshly ground pepper to taste.

9. 9

   Fold the dressing into the warm potatoes, sprinkle with parsley, and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.