SHALLOT POTATOES WITH PARSLEY AND MARCONA ALMONDS

SHALLOT POTATOES WITH PARSLEY AND MARCONA ALMONDS

AUTHOR: DESIGN&DIGEST

RECIPE TYPE: SIDE

SERVES: 4-6

PREP TIME: 10 MINS

COOK TIME: 20 MINS

TOTAL TIME: 35 MINS

INGREDIENTS:

- 5 MEDIUM GOLDEN POTATOES, BOILED AND DICED

- 1 SHALLOT, MINCED

- 1/4 CUP WEI SHALLOT OIL

- 1 TBSP WHITE WINE VINEGAR

- 1 TBSP APPLE CIDER VINEGAR

- 2 TBSP CHOPPED PARSLEY

- 1/4 CUP MARCONA ALMONDS

- SALT AND PEPPER TO TASTE

DIRECTIONS:

1. AFTER POTATOES HAVE BOILED (USUALLY 15-20 MINS) DICE AND REFRIGERATE. 

2. CUT SHALLOT AND PARSLEY. SET ASIDE

3. IN A SMALL BOWL COMBINE VINEGARS, AND SHALLOT OIL. WHISK UNTIL BLENDED.

4. IN A LARGE SERVING BOWL COMBINE POTATOES, SHALLOTS, AND PARSLEY.  POUR COMBINED OIL/VINEGAR MIXTURE AND MIX UNTIL POTATOES ARE EVENLY COATED.

5. USE SALT AND PEPPER, PARSLEY, AND MARCONA ALMONDS FOR GARNISH.

*RECIPE INSPIRED BY WEI KITCHEN. THEIR SHALLOT OIL IS DELICIOUS!!