Crispy shallot potato salad recipe

Name: Crispy shallot potato salad
Yield: Serves 6
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

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

Shop your ingredients

Tesco Finest Baby Potatoes 750G
1kg pack baby potatoes, halved
£1.30
£1.73/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Finest Echalion Shallots 400G
3 Tesco Finest echalion shallots, finely sliced
£1.55
£3.88/kg
Tesco White Wine Vinegar 350Ml
1½ tbsp white wine vinegar
£1.55
£4.43/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1½ tsp Dijon mustard
£0.45
£2.43/kg
Tesco Squeezy Clear Honey 340G
1 tsp clear honey
£1.19
£3.50/kg
Tesco Fresh Cut Chives 20G
2g fresh chives, finely chopped
£0.50
£25.00/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
4g fresh parsley, finely chopped
£0.50
£16.67/kg
Natco Crispy Fried Onions 400G
10g crispy onions
£2.25
£5.62/kg DR.WT

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.