Roasted Potato Salad with Shallots
- Total Time
Give this salad a different twist by varying the seasonings and herbs - lemon, thyme, sage and rosemary are all delicious alternatives.
uncooked potato(es)3 pound(s), small and white, halved
table salt⅛ tsp, or to taste
vegetable oil2 tsp, or walnut oil
uncooked shallot(s)4 medium, finely chopped
garlic clove(s)2 clove(s), medium, chopped
white wine vinegar2 Tbsp
cooked turkey bacon6 slice(s), chopped
fresh thyme1 Tbsp, minced
black pepper⅛ tsp, or to taste
- Preheat oven to 500°F.
- Spread potatoes on a baking sheet and spray them with olive oil spray. Roast until brown and tender, about 25 to 30 minutes, turning occasionally. Season while hot, then cool to room temperature.
- While potatoes cook, pour walnut oil into a large nonstick sauté pan and warm over medium-low heat. Add shallots and garlic and sauté until very soft and beginning to brown. When shallots begin to stick, stir in vinegar a little at a time. Set aside.
- In a large bowl, stir together potatoes, bacon, shallot mixture and thyme. Season and serve.