Warm Potato Salad With Shallot Dressing
Experience the delicate combination of tender new potatoes, fragrant thyme, and the subtle sweetness of banana shallot in this refreshing potato salad. Enhanced with a tangy chardonnay vinegar dressing, this dish offers a delightful balance of flavors that will delight your taste buds. Perfect for a light and satisfying meal, this potato salad is sure to become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 6 new potatoes, preferably Charlotte, Ratte and truffle
- salt
- 30ml/1¼fl oz olive oil
- 1 banana shallot
- 25ml/1fl oz chardonnay vinegar
- 2 thyme
- 1 portion summer leaves (eg, rocketsorrel
Instructions
- Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes.
- Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves.
- To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 1
Nutrition
- Calories: 530kcal
- Carbohydrate Content: 48g
- Fat Content: 33g
- Fiber Content: 6g
- Protein Content: 6g
- Saturated Fat Content: 5g
- Sugar Content: 6g
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