Rainbow Potato Salad with Crispy Shallots
by Cindi Sutter, Chief Communicator & Editor of Spirited Table® - Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Serves 8
Hands-on time: 30 Minutes
Total time: 55 Minutes
I basically win every barbeque by bringing this potato salad. I know that backyard hangs aren’t necessarily competitions, and therefore you can’t really “win” a barbeque, but. . .let’s be honest, I do. And if this becomes your go-to side dish, you will win, too! It is a huge hit, every time. Some potato salads are overly tossed in thick dressing, but in this dish each tender bite of potato is perfectly coated with a delicious combination of mayonnaise, buttermilk and whole-grain mustard. However, the real reason this salad wins at life (I’ve moved on from winning barbeques) is that it’s topped with crispy fried shallots. The crunchy texture complements the tender potatoes perfectly. In fact, I won’t be mad at you if you make too many and save the rest for snacking purposes. Winning!
Ingredients
2 pounds multicolored baby potatoes, halved
1⁄2 cup mayonnaise
1⁄4 cup chopped celery
2 tablespoons whole buttermilk
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh chives
1 tablespoon white vinegar
1 1⁄2 teaspoons kosher salt
3⁄4 teaspoon black pepper
1⁄4 teaspoon paprika
2 large hard-cooked eggs, peeled and chopped
2 shallots, thinly sliced crosswise
1⁄3 cup all-purpose flour
1⁄3 cup canola oil
Instructions
Bring a large stockpot of salted water to a boil over high. Add the potatoes, and cook until fork-tender, about 12 minutes. Drain, and cool for 15 minutes.
Stir together the mayonnaise, celery, buttermilk, mustard, chives, vinegar, salt, pepper, and paprika in a large bowl. Stir in the potatoes and chopped eggs, lightly smashing to break apart the potatoes.
Toss the shallots in flour, shaking off any excess. Heat the oil in a large skillet over medium-high. Fry the shallots until golden brown and crispy, 3 to 4 minutes. Drain on paper towels. Serve the shallots sprinkled over the potato salad.