Potato Salad with Champagne Vinegar

1. 1

   In a medium saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Simmer over moderate heat until tender, about 15 minutes.

3. 3

   Drain and peel the potatoes, then cut them into 1/4-inch coins.

4. 4

   In a bowl, whisk the Champagne vinegar with the mustard.

5. 5

   Gradually add the oil, whisking until smooth.

6. 6

   Add the scallions and the shallot and season the dressing with salt and white pepper.

7. 7

   Add the potatoes and toss to coat.

8. 8

   Let stand at room temperature for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.