This potato salad with crispy shallots is a favorite summertime side dish—tender, buttery potatoes tossed in a creamy, tangy dressing with celery, Dijon, fresh herbs and plenty of crunchy shallots.
Ah—summer side dishes!
This creamy potato salad is a new favorite: Yukon Gold petites stay tender and buttery, the dressing has a bright, briny tang, and the mix of fresh herbs plus crispy shallots gives each bite a lift of texture and flavor.
If you’ve followed along here before, you may remember my mayo-less roasted potato salad—full of flavor and totally not creamy. I still love that version and it’s a summer staple for many readers. But lately I’ve been craving something with a little creaminess that isn’t heavy or drowning the potatoes. I wanted a dressing that coats rather than soaks, something balanced and bright.
I’m not into overly saucy potato salads—the kind that come from deli cases where potatoes sit soggy in a vat of dressing. Instead I prefer a lighter, but flavorful, creamy dressing that complements the potatoes without overpowering them.
Texture matters. I add crunchy elements on purpose; they make a big difference. Soft, one-note salads aren’t my thing—I want contrast, and the crunch of celery and crispy shallots is essential here.
So yes—I had to add something crunchy
Crispy shallots were the clear choice. You can make them at home—many of my recipes include a do-it-yourself version—but for convenience, store-bought crispy shallots work beautifully and save time. Either way, they bring a toasty, oniony crunch that elevates the salad.
And yes—I also add celery. I’m picky about celery, but in this salad it contributes the ideal snap and freshness that contrasts with the tender potatoes and creamy dressing.
WHAT.
Okay, I know celery can be divisive, but here it works. The crispness is subtle and complimentary, and it helps balance the soft potatoes and rich dressing.
So you end up with this crisp-shallot potato salad: buttery potatoes, creamy tang from mayo, Dijon and a touch of vinegar, sweet briny relish, crunchy celery, lots of fresh herbs and those irresistible shallots.
If you enjoy other takes on potato salad, there are many ways to go—smashed potatoes, a lemony piccata vinaigrette or a richer bacon-and-blue version are all great alternatives for summer gatherings.
Yay summer!
Potato Salad with Crispy Shallots
Potato Salad with Crispy Shallots
6 to 8
45 mins
45 mins
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Ingredients
- 3 pounds petit Yukon Gold potatoes, halved
- 1 cup diced celery
- ½ cup diced shallot
- ½ cup mayonnaise
- 3 tablespoons sweet relish
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground pepper, to taste
- ½ cup chopped fresh herbs (parsley, basil, chives or a mix)
- 2 to 3 ounces crispy shallots or onions
Instructions
- Cut the potatoes in half and place them in a large pot. Cover with cold water and add a few pinches of salt.
- Bring the water to a boil and cook the potatoes for 10 to 12 minutes, until fork tender. Drain and let cool slightly.
- While the potatoes cook, whisk together the mayonnaise, sweet relish, apple cider vinegar, Dijon mustard and a generous pinch of salt and pepper. Taste and adjust seasoning.
- Place the warm potatoes in a large bowl. Add the diced celery and shallot, then pour the dressing over top and toss gently to coat.
- Stir in half of the chopped herbs and half of the crispy shallots. Top with the remaining herbs and crispy shallots before serving. Serve at room temperature or chilled.
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Crunch crunch.