This elegant warm potato salad is a delightful departure from heavy mayonnaise-based sides. Tender red skin potatoes are boiled until just fork-tender, then gently tossed with olive oil and sweet, caramelized shallots. The star of the dish is fresh chervil, a delicate herb with subtle anise and parsley notes that adds a sophisticated, fresh brightness. The texture is creamy yet firm, allowing the natural earthiness of the potatoes to shine through. It&# 226;ÂÂs perfect for spring gatherings, as a light lunch, or as a refined side dish for grilled meats. Simple ingredients come together to create a dish that feels both rustic and refined.
Chervil Shallot Potato Salad
Description
This elegant warm potato salad is a delightful departure from heavy mayonnaise-based sides. Tender red skin potatoes are boiled until just fork-tender, then gently tossed with olive oil and sweet, caramelized shallots. The star of the dish is fresh chervil, a delicate herb with subtle anise and parsley notes that adds a sophisticated, fresh brightness. The texture is creamy yet firm, allowing the natural earthiness of the potatoes to shine through. It&# 226;ÂÂs perfect for spring gatherings, as a light lunch, or as a refined side dish for grilled meats. Simple ingredients come together to create a dish that feels both rustic and refined.Ingredients
Directions
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Peel the red skin potatoes if desired, or leave skins on for texture, then slice them into 1/4-inch thick rounds.
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Place the sliced potatoes in a large pot and cover with cold salted water.
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Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until potatoes are tender when pierced with a fork.
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Drain the potatoes well and spread them out on a baking sheet to cool slightly and steam off excess moisture.
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While potatoes cook, heat the olive oil in a large skillet over medium heat.
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Add the minced shallots to the skillet and sauté for 5-7 minutes until soft and golden brown, stirring frequently to prevent burning.
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Add the drained potatoes to the skillet with the shallots and toss gently to coat in the oil and flavors.
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Remove from heat and fold in the fresh chervil (and any other missing ingredients like vinegar or salt if intended by the original recipe structure) just until combined.
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Season with salt and freshly ground black pepper to taste.
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Transfer to a serving bowl and serve warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 460.0kcal
- % Daily Value *
- Total Fat 30.3g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 15.3mg1%
- Total Carbohydrate 43.0g15%
- Dietary Fiber 5.7g23%
- Sugars 2.3g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
