Red, White and Blue Potato Salad
4 pounds Small new potatoes white, red and blue
1 Tablespoon olive oil
Small bunch of Italian flat leaf parsley chopped fine
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
kosher salt and fresh ground pepper
Dice the shallots and sauté in olive oil until translucent.
Whisk the Dijon mustard with vinegar, salt and pepper and slowly drizzle in olive oil, keep whisking until it emulsifies.
Stir in the chopped parsley. About an hour and a half before your party put the potatoes in cold, salted water and bring to a soft boil. Cook for 15 to 20 minutes. Insert a knife into one to test for being done. Drain well. Do not rinse in cold water. After the potatoes are cool enough to handle slice them in half or quarters, depending on their size. Pour the vinaigrette over the warm potatoes and carefully toss to coat. Taste for seasoning and adjust.