French Potato Salad with White Wine and Celery Leaves

1. 1

   Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches.

2. 2

   Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes.

3. 3

   Drain; let cool slightly.

4. 4

   Peel the potatoes, and cut into quarters or eighths.

5. 5

   Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar.

6. 6

   While still warm, add the potatoes to the bowl; season with salt and pepper.

7. 7

   Drizzle in the oil; toss to coat.

8. 8

   Sprinkle with the celery leaves, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.