Potato Salad with Pickled Shallots
This Potato Salad with Pickled Shallots is bursting with flavour from fresh snipped chives, grainy mustard, capers and best of all, pickled shallots! Ideal for picnics, potlucks and deck parties.
- 1.5 lbs new potatoes (baby potatoes)
- 1 tsp salt
- 3 tbsp olive oil extra virgin
- 2 tbsp fresh chives finely chopped, plus more for garnish
- 1 tbsp capers
- 1 tbsp grainy mustard
- 1/2 tsp each salt and pepper
- 2 tbsp pickled shallots
In a medium pot, cover potatoes with water. Add slat. Bring to a simmer and cook until potatoes are fork tender, about 15 minutes. Check frequently to avoid overcooking. Potatoes should be cooked, but firm.
While potatoes are cooking, prepare the dressing. In a small jar or measuring cup, combine the olive oil, fresh snipped chives, capers, mustard, and salt and pepper. Whisk until well combined and set aside.
Drain the potatoes. Rinse gently with cold water. You can leave the skins on if you'd like, or remove them. They will slip off fairly easily. Cool completely.
Transfer to a bowl, toss gently with the dressing and sprinkle with pickled shallots. Add more salt if necessary. Garnish with extra fresh chives. Chill until serving time. Cover and refrigerate leftovers promptly.
Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 789mg | Fiber: 3g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 34.7mg | Calcium: 24mg | Iron: 1.5mg