Autumn Potato Salad recipes

Name: Autumn Potato Salad recipes
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; 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)