Potato Salad with Parmesan and Tomato

Ingredients

• 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