Rating: 5 stars
3735 Ratings
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  • 5 star values: 3735
  • 3,735 Ratings
Wolfgang Ban
October 2010

Gallery

© Lucy Schaeffer

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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