MENU
 
 
 
 

  • Dill & Shallot Potato Salad

    2 votes
    Dill & Shallot Potato Salad
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes
    		 >

    Ingredients

    • 1 1/2 pounds fingerling or other baby potatoes, thinly sliced
    • Salt
    • 1 small shallot, minced
    • Pepper
    • 1 scant teaspoon sugar
    • About 3 tablespoons cider vinegar
    • 1 tablespoon Dijon mustard
    • About 1/3 cup canola oil
    • small rib celery, very thinly sliced
    • A handful of fresh dill, chopped

    Directions

    1. In a large pot, cover the potatoes with an inch of cold water. Bring to a boil, salt the water and cook to tender. Drain and return the potatoes to the hot pot to dry them off.
    2. Meanwhile, place the shallot in a bowl and season with salt, pepper and sugar; cover with cider vinegar and let stand for a few minutes. Add the mustard and whisk in the oil. Adjust the seasonings, to taste.
    3. Toss the potatoes with the dressing, celery and dill.

    Similar Recipes

    Leave a review or comment