• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 10 cups 2370ml 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 bell pepper

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Sherry 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.

  2. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. When potatoes are just tender, drain, and add them to the saute pan. Add vinegar, and toss to coat. Cool salad to room temperature and stir in chervil. Adjust seasonings to taste.

  3. This recipe yields 4 servings.


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