This potato salad recipe is a nice alternative to the classic mayonnaise-dressed variety. The thyme-roasted shallots add a subtle sweetness and the dish pairs well with lighter entrees like broiled fish and seafood or roast chicken. We used small white boiling potatoes, scrubbed them well and kept the skins on, but red potatoes would be a great choice as well.Print
Potato Salad with Thyme-Roasted Shallots
This potato salad is a mayo-free combination of roasted shallots, thyme, fresh chives and parsley, tossed in an oil and vinegar dressing – a perfect pairing for lighter entrees.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 to 10 servings
- 3 lbs small white boiling potatoes, scrubbed
- 10 to 12 medium shallots
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon honey, divided
- 1-1/2 tablespoons fresh thyme leaves
- 2 tablespoons vegetable oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons chicken broth
- 1/2 tablespoon Dijon-style mustard
- 1/2 cup sweet onion, finely chopped
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- Preheat the oven to 400°F. Peel the shallots and cut them in half crosswise. Arrange them in the center of a sheet of foil that has been sprayed with nonstick spray. Drizzle with 1 tablespoon of the olive oil and 1/2 tablespoon of honey. Sprinkle with a pinch of salt and scatter the thyme leaves over the top. Wrap the foil around the shallots to form a tightly closed packet and roast until the shallots are tender and sweet, 40 to 45 minutes. Set aside to cool.
- While the shallots roast, place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt and bring to a boil. Cook just until the potatoes are tender when pierced with a sharp knife, 12 to 15 minutes. Drain and return the potatoes to the pan. Cover and let stand, off the heat, for an additional 10 minutes, then uncover and allow to cool.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large bowl.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and 1/2 tablespoon of honey with the vegetable oil, apple cider vinegar, chicken broth, Dijon-style mustard, onion, salt and freshly ground black pepper. Pour the mixture over the potatoes, mix well and let stand for 15 minutes.
- Adjust the salt and pepper to taste, then add the roasted shallots along with any juices they may have accumulated. Add the chives and parsley, mix well, cover, and refrigerate for a few hours to allow the flavor to develop.
Other uses for Thyme-Roasted Shallots:
For a side dish: Combine with roasted asparagus or sautéed green beans
For a salad: Combine with crumbled bacon and add to a fresh spinach salad
For a sandwich: Top a chicken or turkey burger