Potato Salad with Crispy Shallots and Red Wine Vinaigrette
Topped with crispy shallots and dressed with red wine vinaigrette, this potato salad is destined for picnics and patio tables though it also lends that summery feel to a weeknight dinner. Scatter the shallots so each scoop includes them or serve on the side and allow everyone to top their own portion. The method for making the crispy shallots is simple and reliable, requiring mainly a watchful eye so they are removed when sweet and golden. A combination of petite yellow and red potatoes mix with roasted bell pepper and plenty of herbs to keep the flavor bright.
For the best homemade potato salad, I pick small baby potatoes, peewee if available, then halve them to make the perfect bite. Small pieces add texture to the salad, and their delicate skins lend even more flavor.
Ingredients
2 pounds baby potatoes
3 tablespoons red wine vinegar
2 teaspoons whole grain Dijon mustard
⅓ cup extra-virgin olive oil
¼ teaspoon kosher salt
Freshly cracked black pepper
1 sweet bell pepper (any color other than green)
2 large shallots
Neutral oil such as vegetable oil for cooking shallots
⅓ cup combined chopped fresh dill and parsley plus extra as desired
How to Prepare the Potatoes
This recipe can be made as a red skin potato salad or exclusively filled with baby gold potatoes, but whenever possible, I combine varieties.
Put cleaned potatoes in a large pot and fill with cold water so they are covered by about an inch. Add salt and bring to a boil. Reduce heat to maintain a vigorous simmer and cook until tender. The exact time will vary based on the size of the potatoes and may take anywhere from about 10 to 15 minutes for smaller sizes.
To check for doneness, carefully remove a potato from the pot and test whether a knife pierces it easily without resistance. Drain cooked potatoes and set on a baking sheet to cool. Halve them when they are just cool enough to handle. Larger potatoes may need to be cut into more pieces.
Drizzle with some of the dressing, which can be made while the potatoes are cooking. The warm potatoes absorb it well.
How to Make the Red Wine Vinaigrette
While this dressing is more tangy than what I drizzle on a plate of greens, it brings the necessary flavor to a dish featuring mostly mild and creamy potatoes. In fact, you can assemble the salad ahead of time without the crispy shallots and allow everything to soak in overnight.
Whisk the red wine vinegar, mustard, and salt until combined. Slowly drizzle in the extra-virgin olive oil, whisking to combine. Season with additional kosher salt and freshly cracked black pepper to taste. Set aside.
How to Roast the Bell Pepper
When choosing a bell pepper for this recipe, avoid the more bitter green option in favor of a sweet red, orange, or yellow. Red offers the most sweetness. For the pictured salad, I included a variety of peppers I had previously roasted, and if you have some already made, use as much as would equal one whole pepper. Otherwise follow the steps below.
Preheat the broiler. Cut pepper into four vertical slices. Discard stem, core, and seeds. Place skin side up on a lightly oiled foil-lined baking sheet. Broil for about 12 minutes, after which time the skin should be fully charred. Alternately, you can roast peppers skin side down directly on a grill until charred.
Wrap foil around the charred peppers so that they are completely sealed. The steam will help to release the skin. Alternately, you can put them in a bowl and cover with heat-resistant wrap. Allow to sit for about 15 minutes. Peel off the skin and discard. Chop the pepper into small pieces and set aside.
How to Make the Crispy Shallots
Thinly slice the shallots, focusing on uniformity even more than size, as you want them to finish being cooked at roughly the same time. Set a sieve over a bowl to drain them once crispy. Add the slices to a small saucepan and just barely cover with oil. Heat the shallot and oil over medium heat until everything simmers rapidly. Continue to cook, stirring frequently with a fork to separate the slices, and reducing the heat as necessary if the process seems to be moving too fast.
While the first few minutes of cooking won’t produce much color on the shallots, the process moves quickly after that, with deep golden shallots often being ready in about 6 minutes (actual time depends on thickness of the shallot slices). The shallots will continue to darken even on their way to being strained, so be careful to avoid making them too dark, which can cause a bitter flavor. Quickly but carefully strain the shallots, spread on a paper-towel lined plate or baking rack and sprinkle generously with kosher salt.
How to Assemble the Potato Salad
While the potatoes are still warm, drizzle with the dressing. Add the chopped roasted pepper, fresh herbs, and more dressing, tossing to combine. Top with crispy shallots.
This salad can be made right before serving or in advance. If the potato salad is made ahead of time, the flavors will meld and the ingredients have an opportunity to marinate. Freshen it up with extra fresh herbs before plating. The crispy shallots should be added right before serving or made available on the side to preserve the best texture.
Leave room for a dessert such as this triple berry crisp.
