This creamy, zesty Potato Salad with Caramelized Shallots gets a pungent kick from pickled jalapeños and lots of fresh dill. A simple, and unique flavour combination that is out of this world delicious. As always, I recommend you read through the post for all the tips on making the best potato salad.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 4to 6
Ingredients
2pounds small new potatoesred, white, yellow, or a mix; scrubbed clean
3tablespoonsfinely chopped pickled jalapeñoor more to taste
2tablespoonspickled jalapeño brine
2tablespoonsred wine vinegar
1/4cupchopped dillplus more for garnish
Instructions
Put potatoes in a large pot of cold water and bring to a boil. Once boiling, add about 2 tablespoons of salt then reduce to a gentle simmer. Cook uncovered until potatoes feel tender when pierced with a small sharp knife, about 15 minutes. If your potatoes are tiny, start checking at 12 minutes. Drain the potatoes in a colander and return to the same pot (with heat shut off).
While the potatoes are cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallot and thyme leaves. Cook, stirring, until translucent, about 3 minutes. Lower heat to medium low and continue cooking, stirring occasionally until golden brown, about 10 to 12 minutes longer. Reduce heat to low if browning too quickly. Transfer to a plate and set aside.
In a small bowl, combine mayonnaise (or vegenaise), chopped pickled jalapeños, brine, vinegar, dill, and a pinch of salt and pepper.
As soon as the potatoes are cool enough, but still pretty warm, cut them in half, or quarters if they are larger. Place them in a large serving bowl.
Add the caramelized shallots and dressing to the warm chopped potatoes. Toss gently to combine. Taste and adjust seasoning by adding more salt and pepper, if necessary.
Chill for at least an hour, or allow to cool on the counter for 20 minutes before serving to allow the flavours to blossom. Garnish with a few more jalapeños and fresh dill, if desired. Tip: If chilled, allow to come to room temperature before serving.
Notes
Recipe adapted from Chef Lora Kirk via House & Home*Shallots will vary greatly in size so it is best to go by weight to give you an idea of how many you need. This recipe calls for a lot of shallots so if you don't have enough, feel free to add some regular cooking onion to the mix.