Heirloom Potato Salad with Roasted Shallot Vinaigrette

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With a rainbow of potato types, this side dish makes a colorful and tasty complement to your main meal.

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Description

Recipe Type: Salad
Author: Jasmine Smith
Serves: Serves 4
With a rainbow of potato types, this side dish makes a colorful and tasty complement to your main meal.

Ingredients

  • 1 ½ pounds petite red, white or purple potatoes (or a combination), washed, unpeeled and quartered
  • 3 garlic cloves, minced
  • ¾ cup canola oil, plus 2 tablespoons; divided
  • 2 shallots, unpeeled
  • ¼ cup red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons chives, minced
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°. Mix potatoes, garlic and ¼ cup of canola oil. Spread on a baking sheet. Bake until potatoes are tender enough to pierce with a fork, about 30 minutes.
  2. Meanwhile, drizzle 2 tablespoons canola oil on the shallots and wrap in aluminum foil. Bake for 15 minutes, until tender. Once cooked, peel shallots and combine with vinegar and honey in a blender; blend to a liquid consistency. Remove the lid plug, and slowly pour remaining ½ cup of oil into the blender on a reduced speed, until completely emulsified.
  3. Toss potatoes in the shallot vinaigrette, with chives, salt and pepper.

 

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