recipecommunity | Warm Potato Salad with Pickled Shallots.

I made this yesterday to go with some raw Serrano ham. It was yummy!

Warm Potato Salad with Pickled Shallots.

Small Potatoes

Shallots - the long Echalion type

White Wine vinegar

Tarragon

Small bunch of fresh parsley - roughly chopped and easily identifiable.

Lemon juice

Olive oil

Pickled Capers in vinegar - not the ones in brine.

Salt and pepper.

Boil potatoes in their skins until tender. Cut into halves or quarters. Put in serving dish.

While potatoes are boiling, thinly slice shallots. For one pound of potatoes you should have about half the weight in shallots. Put the thin slices in a saucepan and cover with some white wine vinegar, barely enough to cover. Bring to boil and cook swiftly until the vinegar has virtually disappeared. This doesn't take long. The shallots will still be crunchy and taste marvellous!.

Top potatoes with pickled shallots.

Take a handful of bunched tarragon and strip the leaves off the stems. Cut the tops off where the, tender stalks meet the tougher parts, and use them too. Don't chop because the look of the dish will be compromised. Place them on potatoes and shallots.

Throw in a few capers. The capers in brine have a completely different taste to the ones in vinegar; they taste of medicine and have no place in this dish. Capers in sherry vinegar taste the best to me.

Crush and chop a large, fat, juicy clove of garlic, or use two if you want. Throw in with the potatoes.

Pour over a generous glug of olive oil - a couple of tablespoons at least. Pour in a splash of wine vinegar and the juice of a particularly huge lemon. Season with salt and pepper.

Carefully turn the ingredients with two large spoon so that the potatoes do not break but every ingredient is incorporated.

Serve warm. Store leftovers in a glass jar and keep in refrigerator. Eat cold the next day.

You can add some Dijon mustard to the mix if you like it. Also try adding some sugar to the vinegar when boiling the shallots. I don't because I prefer it less sweet. Chopped gherkins would be good too.

This photo is as near as I can get to what mine looked like. Just imagine whole tarragon leaves and more shallots in the mix and it will be nearer to what the final result looks like.