French-Style Potato Salad

 

2
pounds Yukon Gold potatoes, scrubbed but not peeled
1 1/3
cups dry white wine or 1/2 cup white wine vinegar
Salt and freshly ground white pepper to taste
1/2
cup extra virgin olive oil
1
tablespoon minced shallot
2/3
cup chopped scallions

 

 

Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes, depending on size.  As soon as you can handle the potatoes but while they’re still warm, slice them just under 1/2-inch thick with a very sharp knife.

 

In a small saucepan over medium heat, boil the wine until it’s reduced by half.  (If using vinegar, don’t cook it.)  Sprinkle the salt, pepper, and hot reduce wine or the vinegar over the warm potatoes; toss gently.  Add the olive oil, tossing just until combined, and then add the shallots and scallions.  Taste and adjust the seasonings.  Serve at room temperature. 

 

Serves 4.

 

Variation:  Substitute chopped tomato, diced crisped bacon, and hard-cooked egg for the scallions.