BBC navigation

BBC

Warm potato salad with shallot dressing

Warm potato salad with shallot dressing

Forget gloppy mayonnaise - this German-style potato salad is tangy with shallot and white wine vinegar.

Ingredients

  • 6 new potatoes, preferably Charlotte, Ratte and truffle

  • salt

  • 30ml/1┬╝fl oz olive oil, plus extra for drizzling

  • 1 banana shallot, very finely chopped

  • 25ml/1fl oz chardonnay vinegar

  • 2 thyme sprigs, leaves only

  • 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf)

Preparation method

  1. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes.

  2. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves.

  3. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss