This Jamie Oliver inspired recipe was amazing! This side dish isn’t fancy with a lot of ingredients, instead it’s a simple recipe, with few ingredients, and it tastes delicious. When making the recipe, I noticed that my shallots were very strong. I didn’t want their strong flavor to dominate the salad so I soaked them (diced) in a bit of ice water for 10 minutes then drained them and dried them on a paper towel. They had a subtle flavor and helped make the vinaigrette shine. I adapted the recipe to be a bit healthier by using way less oil because we all love a very tangy vinaigrette in my family. I loved that this warm baby potato salad wasn’t drenched in mayonnaise. Instead, it was tangy and delicious. My kids loved it and so did my husband and I. It paired nicely with the Thick Cut Pork Chops with Herb Garlic Pan Sauce and Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries.
Gently boil the potatoes in salted water until fork tender, about 15-20 minutes. Drain and let them cool enough so you can handle them.
While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk the Dijon mustard with the white wine vinegar then slowly add the olive oil. Add the chopped shallots, minced garlic, chives, and parsley then season well with sea salt and freshly ground pepper. Set aside to allow flavors to mingle. Side Note: If your shallot is very strong, simply dice it finely then put it in a bowl of ice water for 10 minutes. Strain it and put it on a towel to dry before adding to the vinaigrette.
Slice the cooked potatoes in half then add them to the large bowl with the vinaigrette. Toss until evenly coated. Let the potatoes soak in the vinaigrette for 5 or so minutes then toss again. Serve and enjoy.