Potato Salad with Crispy Shallots
This potato salad with crispy shallots is a favorite summertime side dish! Tender, buttery potatoes in a creamy dressing with celery and dijon. Add in lots of herbs and crispy shallots and you have the perfect potato salad!
Ingredients
- 3 pounds petit yukon gold potatoes, halved
- 1 cup diced celery
- ½ cup diced shallot
- ½ cup mayonnaise
- 3 tablespoons sweet relish
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- kosher salt and pepper
- ½ cup chopped fresh herbs, like parsley, basil and chives
- 2 to 3 ounces crispy shallots/onions
Instructions
- Cut the potatoes in half and place them in a large pot. Fill it with cold water and add a few pinches of salt.
- Bring the water to a boil and let the potatoes boil for 10 to 12 minutes, until fork tender. Once tender, drain the potatoes and let them cool.
- While the potatoes are boiling, make the dressing. Whisk together the mayo, relish, vinegar, mustard and a big pinch of salt and pepper. Taste and add more salt and pepper as needed.
- Place the potatoes in a large bowl. Add in the celery and shallots. Pour the dressing over and toss a few times.
- Stir in half of the fresh herbs and the crispy onions. Top with the remaining herbs and crispy onions. Serve!
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