Autumn Potato Salad Recipe

INGREDIENTS

• 1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
• 1/2 pound baby carrots, well scrubbed and halved or quartered
• 1/2 pound parsnips, well scrubbed, and halved
• 6 medium shallots, peeled
• 1/4 cup extra virgin olive oil
• 2 big pinches of sea salt
• 2 bunches of scallions (green onions), greens topped off, and halved lengthwise
• vinaigrette:
• 2 tablespoons red wine vinegar
• 1 small shallot, minced
• 2 teaspoons whole grain mustard
• 1/4 teaspoon fine grain sea salt
• 1/3 cup of olive oil
• 1 tablespoon heavy cream or creme fraiche (optional)
• 2 cups cooked wild rice (opt)