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Warm New Potato Salad with Preserved Shallots Recipe

Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Moderate
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Warm New Potato Salad with Preserved Shallots

Photo by: Joseph De Leo

Yield: Serves 6

  • 12 to 15 small red-skinned new potatoes, scrubbed
  • 1/3 cup white wine vinegar
  • ¼ cup dry white wine
  • ¼ cup Chicken Stock
  • ½ cup extra virgin olive oil
  • 3 to 4 tablespoons Shallots Preserved in Red Wine
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped chervil
  • Coarse salt and freshly ground pepper


Boil the potatoes in their jackets until they are tender. In a sauté pan, bring the vinegar, wine, stock, and olive oil to a boil. Over low heat, slice the warm potatoes ¼ inch thick into the pan, add the preserved shallots, the chopped herbs, and some salt and pepper, and toss gently to combine. Transfer the potatoes to a bowl and serve warm.

© 1995, 1998 Waldy Malouf

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Shallots Preserved in Red Wine. For nutritional information on Shallots in Preserved in Red Wine, please see link above.

441kcal (22%)
42mg (4%)
33mg (56%)
1mcg RAE (0%)
0mg (0%)
330mg (14%)
3g (13%)
19g (29%)
3mg (17%)

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