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1
Cook in salted boiling water until tender (there should be very little or no resistance when poked with a small sharp knife): 1 1/2 pounds waxy potatoes (Yellow Finn, Yukon Gold, or red creamers).
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2
Drain, cool, peel, and cut into bite-size pieces.
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3
Place in a mixing bowl.
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4
Cook in simmering water for 9 minutes: 2 eggs, at room temperature.
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5
Cool in cold water and peel.
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6
Mix together: 1 tablespoon wine, cider, or rice wine vinegar, Salt, Fresh-ground black pepper.
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7
Pour over the potatoes, stir gently, and let sit for 7 minutes or so to allow the potatoes to absorb the vinegar.
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8
Add: 1/2 red onion, cut into small dice or, very thinly sliced, 1/4 cup extra-virgin olive oil.
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9
Mix carefully.
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10
Taste for salt and vinegar, and add more as needed.
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11
Chop the eggs and gently stir into the potatoes with: 1 tablespoon chopped chives, 1 tablespoon chopped parsley.
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12
Use 1/3 cup homemade mayonnaise (see page 46) instead of the olive oil.
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13
Substitute 1/4 cup creme fraiche for the olive oil.
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14
Stir in 2 tablespoons soaked, drained, and chopped capers.
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15
Peel, cut, and dress the potatoes with salt and vinegar while still hot.
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16
Saute 2 or 3 pieces of bacon cut into small pieces.
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17
Substitute 1 tablespoon bacon fat for 1 tablespoon of the olive oil.
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18
Pour the fat over the potatoes with the herbs and bacon and serve warm.
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19
Omit the eggs or serve as a garnish on top.
