Boistfort Valley Farm
Community Supported Recipe Box

Baby Yukon Potato Salad with Shallots, Chives & Lemon Vinaigrette


  • 1-3/4 lb. Yukon Gold potatoes
  • Kosher salt
  • 1/4 cup minced shallot (from 1 large shallot)
  • 2 Tbs. cider vinegar or white-wine vinegar
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest
  • 1/2 tsp. granulated sugar
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. chopped fresh chives
  • Freshly ground black pepper


dish: salad
season: spring

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add 1 Tbs. salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer. Don't overcook them or they will fall apart.

In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut them into 1" cubes.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil and 2 Tbs. of the chives. Toss to combine. Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Sprinkle with the remaining 1 Tbs. chives. Serve warm or at room temperature.

Fine Cooking, December 2008