BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POTATO DILLY SHALLOT SALAD (made with salty potatoes)

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This is a favorite version of potato salad adults and children both like. It doesn’t rely on mayonnaise dressing so is lighter, while being quite unusual since the sweet chopped shallot and fresh dill becomes very important.

Ingredients:

  • 1 pound small red new potatoes, cooked like salty new potatoes using only 1/2 the salt per gallon water in the recipe; ( that would be 2/3 cup salt per gallon water).

  • 4 tablespoons white wine vinegar
  • 1 1/2 teaspoon sea salt
  • 1 ½ teaspoon ground pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoon shallots, minced
  • 6 tablespoons EVOO
  • 2 tablespoons parsley, minced
  • 1 tablespoon fresh dill, minced
  • 1-3 tablespoons capers, drained

Method:

Slice cooked, cooled potatoes in half and layer them in a large bowl, sprinkling them with ½ the vinegar and salt and pepper as you layer; let stand at room temperature. Meanwhile, whisk remaining vinegar, mustard, and shallots together in a small bowl; whisk in oil until you reach a slight emulsification; pour over potatoes and toss lightly to coat with remaining ingredients; refrigerate for service. At service, stir in parsley and dill; adjust seasonings.






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