A quick and simple potato and egg salad with red shallots and a hint of fresh dill.
This is a healthy and quick way to create a delicious side dish, lunch meal or salad that takes minutes to prepare and lasts for days in the fridge. What a great way to welcome summer and garden parties and to host a BBQ with delicious meat dishes. This salad is ridiculously easy and you can make it with a variety of ingredients; you can use gherkins, corn, garlic, mayonnaise, parsley, cream or basically anything that you have on hand in the fridge.
If you don't want to make a creamy salad with lots of mayonnaise or cream, then just use olive oil to dress it. It is far more healthier and tastes fresh for days.
For the 'onion' bit in this salad I used red shallots that I picked from the garden. They have a much more subtle flavour and are less 'oniony' than red onions or just green shallots. This is the first time I have grown them and I can already tell that they are versatile and ready to use in any dish I make.
Potato salad doesn't have to be difficult and does not need to include a list of ingredients. The staples are potato and egg; the rest is up to you. I use extra virgin olive oil to dress just about everything, so a beautiful fruity Italian or Spanish extra virgin olive oil makes this dish.