Preparation Time 20 Minutes
Cooking Time 20 Minutes
Plus Standing Time
2.5 kg Of Red Skinned Potatoes
1/2 Cup Of Red Wine Vinegar
1/2 Cup Of Grainy Dijon Mustard
2 Spring Onions, Finely Chopped
1/2 Cup Of Grapeseed Oil
1/2 Teaspoon Of Salt
1 Cup Of Finely Chopped Parsley
Place the potatoes in a large pot of warm salted water, cover and bring to a boil.
Uncover and cook until tender roughly 20 minutes, check with a toothpick, then drain and let the potatoes rest.
When the potatoes have cooled enough to comfortably handle them cut into nice large chunks and place in a very large bowl.
Whisk dijon mustard and vinegar with the spring onions and salt, next whisk in the grapeseed oil.
Add 3/4 of the vinaigrette to the warm potatoes and gently toss to coat the potatoes with the dressing.
Cool potatoes to room temperature and moments before serving stir through the remaining vinaigrette and parsley.