Ingredients
- 900 gr. potatoes with peel
- Salt to taste
- 1 laurel leaf
- 1/4 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tbsp. Dijon mustard
- Salt and freshly ground black pepper
- 1/4 cup teaspoon chopped onion
- 2 tbsp chopped parsley
Implementation
step 1
Place the potatoes in a large saucepan and cover with water, salt, add the bay leaf and cook over medium-high heat.
step 2
Reduce heat to medium-low and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes.
step 3
Meanwhile, mix the olive oil, vinegar, Dijon mustard, salt and pepper in a small bowl until smooth.
step 4
Strain the potatoes and leave to cool. Cut into slices and transfer to a large bowl.
step 5
Pour the vinaigrette mixture over the potatoes, add the onions and parsley and mix lightly.
step 6
Serve hot or at room temperature.