Roasted Potato Salad with Caramelized Shallots & Herbs
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • For the Potatoes & Onions:
  • 1½ pounds yellow baby potatoes, halved or quartered depending on size
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon fresh ground black peppers
  • 1 cup sliced shallots, sliced ¼-inch to ⅛-inch
  • 1 teaspoon granulated sugar
  • For the Dressing:
  • ⅔ cup sour cream
  • 4 tablespoons 2% Greek yogurt
  • 2 large clove garlic, finely minced
  • 3 tablespoon champagne vinegar
  • 2 tablespoon chopped fresh parsley, plus more for serving
  • 2 tablespoons chopped fresh chives, plus more for serving
  • additional salt and pepper for seasoning
  • optional: 4 slices of bacon chopped and 2 tablespoons of parmesan cheese
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly spray with olive oil so the potatoes don't stick while roasting.
  2. Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly onto the prepared baking sheet and roast for 35-40 minutes until golden brown, tossing once halfway through. One cooked, remove from oven and allow to cool to room temperature before serving.
  3. While the potatoes are roasting, heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Once hot, add the sliced shallots, the granulated sugar, and toss to coat. Cook the shallots for 15 minutes, stirring often until the onions become golden brown in color. Do not rush this process. Once the onions are golden brown, remove from heat, sprinkle with a pinch or two of salt then set aside.
  4. To prepare the dressing, whisk together the sour cream, Greek yogurt, champagne vinegar, minced garlic, and season with salt and pepper. The dressing will be of thicker consistency. From the mixed dressing, set aside a ¼ cup for use right before serving.
  5. Once the potatoes and shallots reach room temperature, you can mix the salad together. Toss the potatoes and shallots with the remaining dressing in a large bowl (keep the ¼ cup you reserved to the side). Add in the fresh herbs (and bacon/parmesan cheese if using) and gently mix together. Allow the salad to sit in the fridge for ~30-minutes before serving for flavors to develop.
  6. While the flavors develop, you'll notice the potatoes may have soaked up some of the dressing making the salad appear drier than when you originally combined the ingredients. If that's the case, add in the reserved dressing until your desired consistency is reached then season with additional salt and pepper as desired.
  7. Top with additional herbs, bacon or parmesan cheese if using and serve immediately.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/roasted-potato-salad-with-caramelized-shallots-herbs/