Equipment
Ingredients
Potatoes
- 1000 g new potatoes, scrubbed and halved
- 15 g salt
Dressing & Mix-ins
- 120 g mayonnaise
- 15 g dijon mustard
- 15 ml white wine vinegar
- 80 g sun-dried tomatoes, oil-packed, drained and chopped
- 1 shallot, finely minced
- 10 g fresh chives, finely chopped
- 10 g fresh parsley, chopped
- black pepper
Nutrition (per serving)
Method
Place the scrubbed and halved potatoes in a large pot and cover with cold water by at least 2 inches. Stir in the salt.
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender when pierced with a knife.
While potatoes cook, whisk together the mayonnaise, Dijon mustard, and white wine vinegar in a large mixing bowl until smooth.
Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 minutes to steam dry; this prevents a watery salad.
Add the warm (not hot) potatoes to the dressing bowl. Add the chopped sun-dried tomatoes and minced shallot.
Gently fold the ingredients together to coat the potatoes without crushing them. Stir in the fresh chives and parsley last. Season with black pepper.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Chef's Notes
- Always start potatoes in cold water to ensure they cook evenly from the outside in.
- Using oil-packed sun-dried tomatoes provides a softer texture that integrates better than dry-packed ones.
- If the dressing feels too heavy, you can substitute half of the mayonnaise with Greek yogurt or crème fraîche for a lighter tang.
Storage
Refrigerator: 3 days — Flavor improves after resting for a few hours.
