Name: Heirloom Potato Salad with Roasted Shallot Vinaigrette
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

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Heirloom Potato Salad with Roasted Shallot Vinaigrette

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

Course: Salad

Keyword: heirloom potato, potato salad, shallots, vegetarian, vinaigrette

Servings:

Author: Jasmine Smith

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

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.
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.
Toss potatoes in the shallot vinaigrette, with chives, salt and pepper.

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