Salad
2 servings
10 minutes
20 minutes
Melissa's Corporate Chefs
1/2 cup Olive Oil
10 small Organic Red Potatoes sliced 1\4" thick
1/2 cup Shallots, minced
2 tablespoons Red Peppers, diced
Salt to your taste
Black Pepper to your taste
2 tablespoons Champagne Vinegar
1/2 cup Chervil
In a small saucepan of boiling, salted, water boil the potatoes until just tender.
Meanwhile, heat oil in a small sauté pan.
Add shallots and red pepper, and cook for 3 minutes.
Season with salt and pepper. Transfer to a mixing bowl.
When potatoes are just tender, drain and add them to bowl along with shallots.
Add vinegar, and toss to coat.
Cool salad to room temperature and add chervil. Adjust seasonings.
