Potato parsley salad

1 servings

Ingredients

Quantity Ingredient
650 grams Small ratte or King Edwards potatoes; (1lb 7oz)
3 larges Shallots; approx 120g and (3
To 4)
; finely chopped
3 tablespoons White wine vinegar
1½ tablespoon Water
100 grams Ground nut oil; (4oz)
1 bunch Parsley picked and finely chopped
4 tablespoons Ground nut oil

Directions

Srub your potatoes but do not peel them. Cook them at just under simmering point in plenty of salted water for 20 minutes or until soft.

While they are cooking prepare the vinaigrette: In a bowl that will be large enough to hold the potatoes mix the shallots with the water and white wine vinegar, add the groundnut oil and season well.

Once they are cooked pass the potatoes into a colander and peel them with a small knife as soon as they are cool enough to handle (but nowhere near cold, you have to suffer a little to make a salad as good as this one). Cut them into chunky pieces and mix them while still warm with the vinaigrette.

Pur‚e the parsely with the groundnut oil, add to the potatoes, season to taste and eat as soon as possible.

Converted by MC_Buster.

Per serving: 28 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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