Potato Salad with Parmesan and Tomato

Potato Salad with Parmesan and Tomato

6 medium to large red potatoes, scrubbed

1 large tomato

1 shallot, finely chopped

Chopped fresh chives, to serve

Grated parmesan cheese, to serve

2 teaspoons mustard

4 teaspoons white wine vinegar

1/3 cup olive oil

1 teaspoon of red pepper flakes

3/4 cup grated parmesan cheese

     1.  Place the potatoes in a large saucepan of salted water.

     2.  Bring to a boil, then reduce the heat and simmer for 30-  35 minutes, or until tender to the point of a knife.   

     3. Remove and plunge into a bowl of iced water to stop the cooking.

     4.  Peel the potatoes then cut them into 1/2-inch cubes and set aside to cool.

5.      Bring a small pan of water to a boil.

6.      With the point of a small sharp knife, score a small cross in the skin at the base of the tomato.

7.      Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water.

8.      Peel the skin away from the cross, then cut around and remove the stalk from the tomato.

9.      Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

10.  Mix the mustard and vinegar together in a small bowl and season to taste.

11.  Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens.

12.  Stir in the red pepper flakes and the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

13.  Pile some potato salad in the center of six plates and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.