1 1/2 lb. potatoes, cut into bite-size pieces
2 shallots, finely chopped or 4 scallions
2 Tbs. red wine vinegar
1/4 c. extra virgin olive oil
salt & black pepper

Bring potato pieces to a boil in a large pot. Simmer gently until tender, 10-15 minutes. Drain. While the potatoes are cooking, mix shallots, vinegar, and oil until combined. Add the hot potatoes to the vinaigrette with “mix-ins” (see below), if using. Toss gently to coat each potato piece. Add salt and pepper to taste. Serve warm or at room temperature. Serves 4.

“Potato Salad Mix-ins“: Vary the flavor and texture by adding 2 Tbs. finely chopped fresh herbs, such as dill, parsley, or chives, 1 Tbs. grainy Dijon mustard or 2 celery stalks, finely chopped.

(The Organic Cookbook by Renée Elliot & Eric Treuillé)

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