This is the best potato salad I’ve ever had. It is served warm, as I prefer, or room temperature.
About 8 medium Yukon gold potatoes
3 tablespoons canola oil, divided
3 cloves of garlic, minced
3 tablespoons parsley, chopped
1 1/2 tablespoons Dijon mustard
1 shallot, minced
1 1/2 tablespoons white wine vinegar
Salt and pepper, to taste
Set the oven to 400 degrees. Place a cookie sheet inside to preheat also.
Cut the potatoes into wedges. In a bowl, toss with 1 1/2 tablespoons oil, garlic, half of parsley, salt and pepper. Place on the preheated baking sheet.
Bake for 20 minutes, turn over and cook 10 minutes longer.
While cooking combine 1 1/2 tablespoons oil, shallot, mustard, parsley, white wine vinegar, salt and pepper. Whisk together until emulsified. When potatoes are done, immediately toss with the dressing. And hungrily devour.
We had grilled shrimp, zucchini, and asparagus for the rest of our meal.