Potato Salad with Champagne Vinegar - potatoes

Method

• 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.