Potato Salad with Parmesan and Tomato


  • ¾ cup grated parmesan cheese
  • 1/3 cup olive oil
  • 4 teaspoons white wine vinegar
  • 2 teaspoons mustard
  • For Vinaigrette:
  • Grated parmesan cheese, to serve
  • Chopped fresh chives, to serve
  • + 4 more ingredients
    • 1 shallot, finely chopped
    • 1 butterhead lettuce
    • 1 large tomato
    • 6 medium to large boiling potatoes, scrubbed (see Chef's tip)

Place the potatoes in a large saucepan of salted water. Bring to a 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 the cooking. Peel the potatoes, then cut them into 1/2-inch cubes and set aside ...

View full recipe at SpringPad


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