Fingerling Potato Salad With Cilantro-Chile Dressing Recipe

About this recipe

This vibrant vegetarian potato salad combines tender fingerling potatoes with a zesty cilantro-chile dressing, perfect for a satisfying dinner. The fresh herbs and tangy vinegar create a refreshing and flavorful dish.

Ingredients

• - Old India Coriander Leaves
• 100G Green Chillies - 100g
• 250G Shallot Onion - 250g
• 100 G Jumbo Garlic 100g
• 250 Ml Huilerie Beaujolaise 2 Year Aged Fruit Vinegar Cider, 250Ml
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Peel and roughly chop 250 g of shallot onions. Place them in a pan and cover with water. Bring the water to a boil, then reduce to a simmer and cook for 15 minutes, or until tender.
2. 2. Drain the cooked shallots and let them cool for a few minutes. Set aside.
3. 3. While the shallots are cooling, combine 2 green chiles, 2 tablespoons Old India Coriander Leaves, 1 shallot (peeled and roughly chopped), 1 clove garlic (peeled), 2 tablespoons rapeseed oil, and 2 tablespoons cider vinegar in a bowl. Mix until well combined.
4. 4. Toss the cilantro-chile dressing with the cooked shallots until evenly coated.
5. 5. Serve the dish warm or at room temperature as a flavorful vegetarian dinner option.