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Jun 15 / JW

Potato “Salad” with Crispy Shallots, Pea Shoots & Aioli

potatosaladfinal

So I’m usually not the biggest potato salad fan. A lot of potato salads(especially storebought) are heavy, bland and generally disgusting. I had some leftover aioli in the fridge and it was perfect for making this deconstructed potato salad.
You have the creaminess of the aioli with the warm potato, crispy shallots and fresh pea shoots…its really freakin good. Yes it looks sort of froo froo, but honestly its really easy and would make a great dish for a barbecue or party. And if you just aren’t into the presentation, well then mix it all together! It will still taste amazing.
I added the sweet potato because I just happened to have some in my pantry but you don’t have to add it, or you could substitute the white potatoes for sweet potato altogether if thats what you prefer.
While you’re waiting for your potatoes to boil, heat a pan with some grapeseed oil. Slice shallots into rounds and fry gently in the oil until crispy:

Next boil your potatoes. I cut the sweet potato into a few rounds so they would cook faster. When they were cooked through(fork tender), I let the excess water drain and then added to the same pan I used for the shallots and gently sauteed just to get some color and texture.
As you can probably tell, I then cut them into squares, but you can skip that step if you like.
When the potatoes are done, slice into wedges. Take a large platter and add a few dollops of aioli as the base. Next add potatoes on top, then top those with the shallots. Add your sweet potato to the side, or mix in with the other potatoes, whatever you feel like. Top with chopped pea shoots and chopped chives, and salt and pepper. Serve warm.
I’ve also included the aioli recipe in case you need it. Enjoy!
Here’s the Recipe:
  • 4-5 red new potatoes
  • 1/2 large, or one small sweet potato
  • 1 bunch pea shoots
  • 1 medium shallot
  • 1 bunch chives
  • 2 farm fresh egg yolks
  • 3/4 cups up to 1 Cup, light olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider or white wine vinegar
  • 1 garlic clove, chopped
  • 1 tablespoon whole grain mustard
  • grapeseed oil, salt & pepper for cooking
     

  1. Make the aioli first(or a day ahead). Add the egg yolks and half the lemon/vinegar mix to a blender(or to a bowl if you are doing it by hand).Add a couple of drops of oil to the mix and blend or whisk until you have an emulsion. Once your emulsion is set, begin slowly drizzling in oil until you have a thick mayonaise. Also add remaining lemon mixture and your garlic. Add salt and more lemon to your taste. Now set aside half the aioli since you won’t use it all(unless you’re serving a lot of people), and add your whole grain mustard to the rest.
  2. Next, boil your potatoes whole or halved in salted water. Add a few rounds of sweet potato as well.
  3. Thinly slice your shallots into rounds, and add to a hot pan with some grapeseed oil. Cook carefully until brown and crispy. Remove to a paper towel.
  4. Now take your rounds of sweet potato( since they will cook quicker than the other potatoes), trim the edges and add them to the same pan you cooked your shallots in, just for a bit of texture. Cook for 2-3 minutes per side. Set aside to a paper towel.
  5. Once the potatoes are done, you are ready to assemble your salad. Cut the potatoes into quarters and mix with a bit of salt and pepper and olive oil(optional)
  6. Spoon a layer of aioli onto your platter as the base. Place potatoes however you’d like on top of the aioli. Stack the sweet potatoes next the the other potatoes.
  7. Add your crispy shallots, pea shoots, and some chopped chives over the potatoes, and thats it! This salad is packed with flavor and would make a great addition to any party or barbecue.

 

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