Warm Baby Potato Salad with Herb Shallot Vinaigrette
Servings 4
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.