Cooking Instructions
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Step 1
Halve the
Red Potatoes (6 cups)
, or quarter them, if they are larger. Put them into a large pot of cold salted water, boil until potatoes are just cooked through, they should be tender not mushy. Drain.
Step 2
In a bowl, whisk together
Vegetable Stock (2 Tbsp)
,
Extra-Virgin Olive Oil (1/4 cup)
,
White Wine (2 Tbsp)
,
Garlic (2 cloves)
,
Dijon Mustard (2 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Add warm potatoes, gently toss to coat; let it sit for ten minutes.
Step 3
Add
Shallots (2)
and
Fresh Parsley (2 Tbsp)
to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.
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