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Chervil Shallot Potato Salad

Chervil Shallot Potato Salad recipe image
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;€™s 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 460.0
Dietary: Gluten-free, Vegan, Vegetarian
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;€™s 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
  • 10 small Red skin potatoes, sliced
  • 1/4 Inch thick
  • 1/2 cups Olive oil
  • 1/2 cups Minced shallots
Directions
  1. 1
    Peel the red skin potatoes if desired, or leave skins on for texture, then slice them into 1/4-inch thick rounds.
  2. 2
    Place the sliced potatoes in a large pot and cover with cold salted water.
  3. 3
    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.
  4. 4
    Drain the potatoes well and spread them out on a baking sheet to cool slightly and steam off excess moisture.
  5. 5
    While potatoes cook, heat the olive oil in a large skillet over medium heat.
  6. 6
    Add the minced shallots to the skillet and sauté for 5-7 minutes until soft and golden brown, stirring frequently to prevent burning.
  7. 7
    Add the drained potatoes to the skillet with the shallots and toss gently to coat in the oil and flavors.
  8. 8
    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.
  9. 9
    Season with salt and freshly ground black pepper to taste.
  10. 10
    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.

Keywords: potato salad, chervil, shallots, red potatoes, warm salad, olive oil, side dish, spring recipe, herb salad, vegan salad, mediterranean cuisine, easy dinner, picnic food, gluten free, fresh herbs, roasted potatoes, simple recipe, comfort food, vegetarian
Read it online: https://www.chefs-mate.com/recipe/chervil-shallot-potato-salad/