Potato Salad with Champagne Vinegar


 Bobby Flay: Great Potato Salad More Potato Salad Recipes

Potato Salad with Champagne Vinegar
Photo: © Lucy Schaeffer
Active Time:
15 mins
Total Time:
30 mins


  • 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


  1. 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.

  2. 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.

Related Articles