Warm Baby Potato Salad with Herb Shallot Vinaigrette

This easy warm baby potato salad with herb shallot vinaigrette recipe from Jamie Oliver was amazing! I loved that this warm baby potato salad wasn’t drenched in mayonnaise, instead it was tangy and delicious. My kids loved it and so did my husband and I and it paired nicely with the Thick Cut Pork Chops with Herb Garlic Pan Sauce and Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries.

Warm Baby Potato Salad with Herb Shallot Vinaigrette

Ingredients:

• 2-3 large handfuls of mixed baby potatoes
• ½ tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil, to taste (more if needed)
• 1 clove of garlic, minced
• 1 tsp shallot, finely chopped
• 1 tsp chives, finely chopped
• 1 tsp parsley, finely chopped
• Sea salt and freshly cracked black pepper, to taste

How to Make a Warm Baby Potato Salad with Herb Shallot Vinaigrette

Gently boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool enough so you can handle them.

While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk the Dijon mustard with the white wine vinegar then slowly add the olive oil.

Add the chopped shallots, minced garlic, chives, and parsley then season well with sea salt and freshly ground pepper. Set aside to allow flavors to mingle. Side Note: If your shallot is very strong, dice it finely then put it in a bowl of iced water for 10 minutes. Strain it and put it on a towel to dry before adding it to the vinaigrette.

Slice the cooked potatoes in half then add them to the large bowl with the vinaigrette. Toss until evenly coated. Let the potatoes soak in the vinaigrette for 5 minutes, then toss again. Serve and enjoy.

Warm Baby Potato Salad with Herb Shallot Vinaigrette

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large saucepan

Ingredients

• 2-3 large handfuls of mixed baby potatoes
• ½ tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil to taste (more if needed)
• 1 clove of garlic minced
• 1 tsp shallot finely chopped
• 1 tsp chives finely chopped
• 1 tsp parsley finely chopped
• Sea salt and freshly cracked black pepper to taste

Instructions

• Gently boil the potatoes in a large saucepan of salted water until fork-tender, about 15-20 minutes. Drain and let them cool enough so you can handle them.
• While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk the Dijon mustard with the white wine vinegar then slowly add the olive oil.
• Add the chopped shallots, minced garlic, chives, and parsley then season well with sea salt and freshly ground pepper. Set aside to allow flavors to mingle. Side Note: If your shallot is very strong, dice it finely then put it in a bowl of iced water for 10 minutes. Strain it and put it on a towel to dry before adding it to the vinaigrette.
• Slice the cooked potatoes in half then add them to the large bowl with the vinaigrette.
• Toss until evenly coated. Let the potatoes soak in the vinaigrette for 5 minutes, then toss again. Serve and enjoy.

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