Potato Salad with Parmesan and Tomato

Name: Potato Salad with Parmesan and Tomato
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 100 ml (3¼ fl oz) olive oil; 70 g (2¼ oz) Parmesan, grated; 1 large tomato; 6 medium to large salad potatoes, scrubbed (see Chef’s tip); 1 French shallot, finely chopped chopped fresh chives, to serve grated Parmesan, to serve; 1 lettuce; 1 French shallot, finely chopped chopped fresh chives, to serve grated Parmesan, to serve; 1 French shallot, finely chopped chopped fresh chives, to serve grated Parmesan, to serve; 1 tablespoon white wine vinegar; 2 teaspoons mustard

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Potatoes

By Le Cordon Bleu

Published 1999

About

Potato salad is a perennial favourite—especially in summer—and can be enjoyed as a side dish, or simply on its own. This particular version is satisfying and flavoursome.

Ingredients

6 medium to large salad potatoes, scrubbed (see Chef’s tip)
1 large tomato
1 lettuce

Side dish
Vegetarian
Gluten-free
Summer

Method

Place the potatoes in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 30–35 minutes, or until tender to the point of a knife. Remove and plunge into a bowl of iced water to stop them cooking. Peel the potatoes, then cut them into 1 cm (½ inch) cubes and set aside to cool.
Bring a small pan of water to the boil. With the point