Garlic & Shallot Potato Salad

Garlic & Shallot Potato Salad

  • Servings: 4
  • Difficulty: easy
  • Print


  • 500g new potatoes
  • 4 cloves garlic, peeled
  • 1 maggi onion & garlic stock cube
  • 2 shallots, finely chopped
  • 120 ml extra virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp course ground dijon mustard
  • juice of half a lemon
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tbsp fresh thyme


  1. Boil the potatoes with the garlic and stock cube until soft, drain and put aside to cool slightly in a large bowl..
  2. To make the vinaigrette, whisk together the olive oil, red wine vinegar, dijon mustard, lemon juice and salt and pepper in a small bowl or jug.
  3. Finely chop the softened garlic and add to the cooled potatoes. Stir in the shallots, thyme and vinaigrette.
  4. Serve warm or cover and refrigerate until ready to use.

Serve with a fresh salad or as a delicious side at a bbq.


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