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Herbed Potato Salad with Crispy Shallots Recipe

Name: Herbed Potato Salad with Crispy Shallots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Stashcook

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.

Ingredients

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

Method

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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