This oil-and-vinegar potato salad is the best of all worlds: quick, easy, and elegant, not to mention delicious. Plus, it can be served alongside a variety of mains.
A simple stir-together dressing of Champagne vinegar and Dijon mustard with shallot and scallions makes this fingerling potato salad both easy and elegant.Chef Wolfgang Ban is known for his modern take on traditional Austrian cuisine.
Along with business partner and fellow Austrian chef Eduard Frauneder, he opened three very successful restaurants in New York City: Michelin-starred Seäsonal, Edi and the Wolf, and The Third Man.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.This oil-and-vinegar potato salad is simple sophistication. Its short ingredient list demands choosing high quality: This is the occasion to pull out that beautiful bottle of Champagne vinegar and your favorite Dijon mustard — and you'll definitely want to use freshly ground white pepper.Champagne vinegar is usually made from a blend of Chardonnay, Pinot Noir, and Pinot Meunier. It has a light, floral flavor and is less acidic than standard white wine vinegar; because it's so mild, it works especially well in uncooked applications, as in the dressing for this potato salad.Whereas new potatoes, aka baby potatoes, are precisely what their name indicates — any potatoes harvested early — fingerlings are a type all their own. Bred to be small, fingerlings come in different varieties, but their firm, waxy texture makes them perfect for potato salad.White peppercorns are essentially black peppercorns that have had their outer skin removed, resulting in a milder, more earthy pepper taste that's less likely to overpower the other flavors in a dish.Though the recipe calls for peeling the boiled potatoes, this step is not entirely necessary — fingerlings tend to have thin skins that are not unpleasant to eat.
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