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Herbed Potato Salad with Crispy Shallots Recipe

Herbed Potato Salad with Crispy Shallots recipe


This is a yummy potato salad with herbs and crispy shallots. You boil potatoes, mix them with herbs, and top with shallots. It's good for picnics or lunch.


600 g baby potatoes
2 shallots
1 tablespoon white wine vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
160 g sour cream
Salt to taste
Black pepper to taste
Vegetable oil for frying


Bring a large pot of salted water to a boil. Cut the baby potatoes in half and add them to the boiling water. Cook for about 15 minutes or until they are tender.
While the potatoes are cooking, thinly slice the shallots. Heat vegetable oil in a small pan over medium heat and fry the shallots until they are golden and crispy, about 3-5 minutes. Remove the shallots with a slotted spoon and place them on a paper towel to drain.
In a large bowl, combine the white wine vinegar, lemon zest, and lemon juice. Add the cooked potatoes to the bowl and toss to coat.
Stir in the chopped parsley, dill, and chives. Add the sour cream and mix until the potatoes are well coated. Season with salt and pepper to taste.
Transfer the potato salad to a serving dish and top with the crispy fried shallots. Serve warm or at room temperature.

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