Simple Parisian-Style Potato Salad

1. 1

   Place the potatoes in a large saucepan and cover them with water by 1 inch. Season with salt. Add the bay leaf and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.

2. 2

   Meanwhile, whisk the olive oil, white wine vinegar, Dijon mustard, salt, and pepper together in a small bowl until emulsified.

3. 3

   Drain the cooked potatoes in a colander and let them cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer them to a large bowl.

4. 4

   Drizzle the vinaigrette over the potatoes and gently toss to coat. Add the shallots and parsley and toss lightly to combine.

5. 5

   Set the potato salad aside for about 10 minutes to let the flavors meld. Taste and adjust the seasoning if needed. Serve warm or at room temperature.

• Calories 196.1 kcal Moderate
• Protein 3.27 g Low Source
• Carbs 29.25 g Moderate
• Total Fat 8.52 g Moderate
• Saturated Fat 1.19 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 20.31 mg Low Source
• Fiber 2.55 g Low Source
• Sugar 1.16 g Low Source
• Added Sugar 0.11 g Low Source
• Calcium 24.44 mg Low Source
• Iron 1.21 mg Low Source
• Potassium 647.33 mg Moderate
• Vitamin A 33.27 mcg_rae Low Source
• Vitamin C 30.55 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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