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Grab a small sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn your burner on to a high heat
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Once the water begins to boil, add a lid to the pan and lower the burner to a low-medium heat
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Meanwhile, finely dice 2 shallots
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25 to 30 minutes after adding the lid to the pan, your potatoes should be perfectly cooked, pierce them with a wooden skewer, if it pierces easily, they are done, remove the potatoes from the sauce pan and let them cool
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Once your potatoes have cooled, remove the skin and cut them into cubes
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Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together
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Once everything is well mixed add it to a shallow bowl and garnish with cherry tomatoes and fresh parsley
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Enjoy!