• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 10 tablespoons 150ml Red skin potatoes - sliced

  2. 1/4" thick (small)

  3. 1/2 cup 118ml Olive oil

  4. 1/2 cup 46g / 1.6oz Minced shallots

  5. 2 tablespoons 30ml Diced red pepper

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Champagne vinegar

  9. 1/2 cup 20g / 0.7oz Packed chervil leaves

Instructions Jump to Ingredients ↑

  1. 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. Add vinegar, and toss to coat. Cool salad to room temperature and add chervil. Adjust seasonings.

  2. This recipe yields ?? servings.


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