Recipes Potato Salad with Champagne Vinegar 5.0 (3,734) Add your rating & review Bobby Flay: Great Potato Salad More Potato Salad Recipes By Wolfgang Ban Wolfgang Ban Chef Wolfgang Ban is known for his modern take on traditional Austrian cuisine. Along with business partner and fellow Austrian chef Eduard Frauneder, he opened three very successful restaurants in New York City: Michelin-starred Seäsonal, Edi and the Wolf, and The Third Man. Food & Wine's Editorial Guidelines Updated on December 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 15 mins Total Time: 30 mins Yield: 4 Ingredients 1 pound fingerling potatoes 2 tablespoons Champagne vinegar 2 teaspoons Dijon mustard ¼ cup plus 2 tablespoons canola oil 2 scallions (sliced) 1 shallot (minced) Salt and freshly ground white pepper Directions In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain and peel the potatoes, then cut them into 1/4-inch coins. In a bowl, whisk the Champagne vinegar with the mustard. Gradually add the oil, whisking until smooth. Add the scallions and the shallot and season the dressing with salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving. Make Ahead The potato salad can be refrigerated overnight. Rate it Print