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Potato Salad with Chervil and Shallots

January 1, 2009  |  recipes
  • 10 small Red skin potatoes, sliced 1/4" thick
  • 1/2 cup Olive oil
  • 1/2 cup Minced shallots
  • 2 tbl Diced red pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tbl Champagne vinegar or white wine vinegar
  • 1/2 cup chervil leaves

In a small saucepan of boiling, salted water boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. Transfer to a mixing bowl. When potatoes are just tender, drain and add them to bowl along with shallots. While potatoes are still warm, add vinegar and toss to coat. Cool salad to room temperature and add chervil. Adjust seasonings.