Potato Salad with Parmesan and Tomato

Place the potatoes in a large saucepan of salted water. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until tender to the point of a knife. Remove and plunge into a bowl of iced water to stop the cooking. Peel the potatoes, then cut them into 1/2-inch cubes and set aside to cool.

Bring a small pan of water to a boil. With the point of a small sharp knife, score a small cross in the skin at the base of the tomato. Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water. Peel the skin away from the cross, then cut around and remove the stalk from the tomato. Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

FOR THE VINAIGRETTE:
Mix the mustard and vinegar together in a small bowl and season to taste. Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens. Stir in the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

TO SERVE:
Arrange the lettuce leaves on six plates. Pile some potato salad in the center and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.

CHEF'S TIP:
Round white or red waxy potatoes as well as new potatoes are well suited for using in salads.