1 Cook the potatoes: bring a large pot of salted water to a boil, add the potatoes in their skins and cook for 15 minutes until tender (check with the tip of a knife).
2 Drain and let cool for 5 minutes, then peel the potatoes while still hot and cut them in half or quarters depending on their size.
3 Mix the pickles and chopped red onion in a large salad bowl.
4 Add the hot potatoes and chopped parsley.
5 Make the sauce: In a bowl, mix together mustard, olive oil, vinegar, salt and pepper until smooth.
6 Pour the dressing over the salad and stir gently to coat the ingredients well without crushing the potatoes.
7 Allow to cool for 10 minutes before serving to allow the flavors to develop.
Tip to simplify the recipe:
use a fork to hold the potatoes in place while you cut them and prevent them from slipping.
Ingredient to replace:
replace the pickles with 80 g of capers for a more salty touch.
Cooking tip:
Steam the potatoes gently to preserve their texture and natural flavor.
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