Potato Salad with Crispy Shallots
Red Wine Vinegar
Salt and Pepper
1 - 2
Place the potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook until the potatoes are tender, approximately 20 minutes TIP: If you can easily stab the potatoes with a fork, they are ready!
Drain in a colander.
When cool enough to handle, cut each potato in half and move all potatoes to a large mixing bowl. Set aside.
Thinly slice the shallots.
In a small frying pan, heat one tablespoon of olive oil over med-high heat. Saute the shallots until crispy. 1 - 2 minutes. Remove from heat.
In a small bowl, combine the red wine vinegar, mustard, and maple syrup. While pouring the olive oil into the bowl in a steady stream, whisk the dressing together until emulsified. Set aside.
Add the parsley and dill to the potatoes and mix. Pour the vinaigrette over the potatoes and mix gently. Add the crispy shallots on top.
Serve warm or at room temperature.
Potato Salad with Crispy Shallots https://500spatulas.com/potato-salad-with-crispy-shallots/