Ingredients:

  • 2 lbs (900 g) New Potatoes, scrubbed
  • 3 tbsp Fine Sea Salt (for boiling water)
  • 1 bundle (300 g) Asparagus Spears, trimmed, cut into 1-inch pieces
  • 8 oz (225 g) Green Beans (Haricot Verts), trimmed
  • 4 large (200 g) Shallots, thinly sliced
  • 1 cup (240 ml) Vegetable Oil (or Peanut Oil), for frying
  • 1 tbsp (15 g) Plain (All-Purpose) Flour
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Fresh Lemon Juice (about 2 large lemons)
  • 1 tbsp (15 g) Dijon Mustard
  • 2 tbsp (30 ml) Shallot Oil (reserved from frying)
  • 1/4 cup (15 g) Fresh Parsley (flat-leaf), finely chopped
  • 2 tbsp (10 g) Fresh Chives, finely snipped
  • 1 tsp (5 g) Lemon Zest (from 1 lemon)
  • 1 tsp (5 g) Fine Sea Salt (for dressing)
  • 1/2 tsp (2 g) Black Pepper, freshly ground
  • 4 oz (115 g) Crumbled Feta or Goat Cheese (Optional)

Instructions:

  1. Place the new potatoes in a large stockpot and cover generously with cold, heavily salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 20–25 minutes). Drain immediately and set aside to steam dry slightly.
  2. While the potatoes cook, prepare an ice bath. Bring a small pot of water to a rolling boil. Drop the green beans and asparagus pieces in for 2 minutes—just until bright green and slightly crisp (al dente).
  3. Immediately transfer the greens from the boiling water to the ice bath to stop the cooking process and retain their vibrant colour. Drain well and pat dry.
  4. Toss the thinly sliced shallots with 1 tbsp of flour until lightly coated.
  5. Heat the vegetable oil in a small saucepan over medium heat (ideally 300°F / 150°C). Add the shallots and fry gently, stirring occasionally, for 8–10 minutes until they just begin to turn pale gold.
  6. Increase the heat slightly and cook until they reach a deep, consistent golden brown. Use a slotted spoon to quickly remove the shallots and spread them immediately onto paper towels. Sprinkle lightly with salt while warm. Reserve 2 tbsp of the frying oil (this is the shallot oil).
  7. In a small bowl, combine the lemon juice, Dijon mustard, lemon zest, reserved shallot oil, and a generous pinch of salt and pepper. Whisk vigorously, slowly drizzling in the 1/2 cup of olive oil until the dressing emulsifies slightly (thickens). Stir in the chopped parsley and chives.
  8. Place the drained, still-warm potatoes in the large mixing bowl. Pour about two-thirds of the vinaigrette over them. Gently toss to coat; the warmth helps the potatoes absorb the flavour.
  9. Add the blanched greens and optional crumbled feta/goat cheese to the bowl. Gently fold everything together. Taste and add remaining vinaigrette and extra salt/pepper as needed.
  10. Transfer the potato salad to a serving platter. Just before serving, scatter the Crispy Shallots liberally over the top.