Summer Potato Salad

1. 1

   Place the potatoes in a large pot once sliced. Add enough water to the potatoes so that they are all covered.

2. 2

   Place pot onto the stove over medium high heat and cook until potatoes are fork tender.

3. 3

   Drain water from potatoes and set the potatoes aside to slowly cool.

4. 4

   Prepare the vinaigrette by combining the shallots, champagne vinegar and dijon mustard into a bowl. Slowly steam in the olive oil while whisking. Season with salt and pepper.

5. 5

   Transfer potatoes to a serving bowl and toss with the vinaigrette. Sprinkle with green onions and serve. (Can be served warm, at room temperature or chilled.)

* Per serving · 4 servings · Values may vary.

No additional tips available.