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Warm Baby Potato Salad with Herb Shallot Vinaigrette

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 2-3 large handfuls of mixed baby potatoes
  • ½ tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil to taste (more if needed)
  • 1 clove of garlic minced
  • 1 tsp shallot finely chopped
  • 1 tsp chives finely chopped
  • 1 tsp parsley finely chopped
  • Sea salt and freshly cracked black pepper to taste

Instructions

    Cup of Yum
  1. Gently boil the potatoes in a large saucepan of salted water until fork-tender, about 15-20 minutes. Drain and let them cool enough so you can handle them.
  2. While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk the Dijon mustard with the white wine vinegar then slowly add the olive oil.
  3. Add the chopped shallots, minced garlic, chives, and parsley then season well with sea salt and freshly ground pepper. Set aside to allow flavors to mingle. Side Note: If your shallot is very strong, dice it finely then put it in a bowl of iced water for 10 minutes. Strain it and put it on a towel to dry before adding it to the vinaigrette.
  4. Slice the cooked potatoes in half then add them to the large bowl with the vinaigrette.
  5. Toss until evenly coated. Let the potatoes soak in the vinaigrette for 5 minutes, then toss again. Serve and enjoy.