Warm Potato Salad with Caramelized shallots and Watercress

Name: Warm Potato Salad with Caramelized shallots and Watercress
Ingredients: ½ cup plus 3 tablespoons canola, grapeseed, or other neutral-flavored oil; 6 to 8 large shallots (about 6 ounces), thinly sliced (or use onion or leeks); 6 to 8 large shallots (about 6 ounces), thinly sliced (or use onion or leeks); 6 to 8 large shallots (about 6 ounces), thinly sliced (or use onion or leeks); Salt; 2 tablespoons grainy mustard; 2 tablespoons sherry vinegar; 1 tablespoon chopped chives; Freshly ground black pepper; 3 to 4 cups watercress; 1 pound small new or fingerling potatoes; ½ cup plus 3 tablespoons canola, grapeseed, or other neutral-flavored oil; ½ cup plus 3 tablespoons canola, grapeseed, or other neutral-flavored oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

A potato salad with some crunch. Be sure to save the oil in which you cook the shallots; it is wonderful for sautéing chicken breasts.

Serve this with Cornish Hens with Onion Compote, any other poultry dish, or good hamburgers.

Ingredients

1 pound small new or fingerling potatoes
½ cup plus 3 tablespoons

Vegan
Gluten-free

Method

Place the potatoes in salted water to cover and bring to a boil. Reduce the heat and simmer until tender, 15 to 30 minutes, depending on their size. When they are tender, drain and peel them as soon as they are cool enough to handle. Cut into ¼-inch slices and place in a bowl.
Meanwhile, place ½