Potato Salad

Ingedients

1 lb new potatos
1 Shallot
1 tb spoon Dijon mustard
2 tb White wine vinigar
2 tb olive oil
1 Chopped parsley
1 pepper
1 sea salt

Preparation

1. Place the potatoes in sauspan so all touch the base
2. Add cold water
3. Bring to boil, and cook until tender
4. Mix all the dressing
5. Drain the pototoes
6. add the dressing while the potatoes are hot

Serving

Place on a bed of watercress