Sort ingredients
pincottk
QR Code
Listen
Pdf
Peel the potatoes, then slice into 2 mm thick rounds with a mandoline or knife. Cut rounds into long matchsticks and soak them in cold water for 30 minutes to remove excess starch.
Bring a large pot of water to a rapid boil. Season the water with a good pinch of salt. Place the potatoes in the boiling water for 30 seconds and remove them straight to iced water.
Drain the cold potatoes in a colander.
Place the egg yolks, mustard and vinegar in a blender on high speed. Add the grape seed oil in a slow, continuous stream to form an emulsion. If getting very thick, add some water to achieve the consistency of yogurt. After adding all the oil, add the grated parmesan, blend until smooth and season with a pinch of salt.
Pick the leaves from the parsley. Wash the leaves and dry well in a salad spinner. Dress with some lemon juice, olive oil and pinch of salt.
Place the potatoes in a bowl and add enough dressing to combine together. Leftover dressing can be kept in a sealed, refrigerated container for up to 5 days.
Season the potato with a generous amount of ground black pepper until it tastes spicy. Transfer the potato to a plate and scatter the parsley over.