Potato Salad

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.

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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.

 

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We had grilled shrimp, zucchini, and asparagus for the rest of our meal.

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