Crispy shallot potato salad recipe
Created by The Tesco Recipes team
A British classic and a staple of summer eating, this potato salad gets a crunchy twist with crispy shallots. Boiled baby potatoes are pan-fried with the shallots before being dressed in a French-style vinaigrette with plenty of fresh herbs. Ready in 20 minutes, plus cooling, the salad can be made up to 2 days ahead – just bring to room temperature while you cook the shallots.
See method- Serves 6
- Takes 20 mins plus cooling
- 216 calories / serving
- Vegetarian
- Healthy
- Dairy-free
Ingredients
- 1kg pack baby potatoes, halved
- 1 tbsp olive oil
- 3 Tesco Finest echalion shallots, finely sliced
- 3 tbsp extra-virgin olive oil
- 1½ tbsp white wine vinegar
- 1½ tsp Dijon mustard
- 1 tsp clear honey
- 2g fresh chives, finely chopped
- 4g fresh parsley, finely chopped
- 10g crispy onions
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Shop ingredientsEach serving contains
- Energy
- 910kJ 216.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 27.3gProtein 3.7gFibre 3.6g
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Method
- Cook the potatoes in a saucepan of boiling water for 15-20 mins or until just tender.
- Meanwhile, heat the olive oil in a frying pan over a medium-high heat and fry the shallots for 10 mins until golden and just starting to crisp up.
- When the potatoes are cooked, drain, then add to the pan with the shallots and cook for another 2 mins. Turn the heat off and allow to cool for 15 mins.
- Whisk the extra-virgin olive oil, vinegar, mustard and honey together with a generous pinch of salt and pepper until well combined. Put the potatoes into a serving bowl and toss with the dressing and herbs, then sprinkle over the crispy onions. Best served warm or at room temperature.
- Tip: Make up to 2 days ahead without the crispy onions and keep covered in the fridge. Bring back to room temperature before serving with the crispy onions.
- See more Summer recipes
