Ingredients
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2 tablespoons McEvoy Ranch Champagne Vinegar
- Vinegar for the potato salad
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4 shallots, minced
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2 tablespoons Dijon mustard
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¼ teaspoon salt
- Freshly ground black pepper to taste
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12 tablespoons McEvoy Ranch Extra Virgin Olive Oil
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Fresh herbs such as parsley, chives, tarragon and basil can be a lovely addition
- 2 pounds Fingerling potatoes - sliced into rounds and cooked just until tender
- 2 red or orange bell peppers - roasted, peeled and cut into ½ inch squares
- 6 scallions - cleaned and sliced into rounds
- 5 tablespoons capers - rinsed
Instructions
Vinaigrette
Place vinegar, shallots, mustard and salt in a bowl and stir with a whisk to combine.
Add olive oil slowly, whisking to combine.
Grind in black pepper.
Taste and adjust seasoning.
Potato Salad
Rinse the potatoes and scrub off any dirt clinging to skin.
Slice potatoes into thick rounds.
Boil potatoes until tender. Be sure to salt the water like you do for pasta or the potato salad will be flat.
Drain the potatoes and immediately add ½ the vinaigrette recipe above. It is important to dress the potatoes while they are warm so they soak up the flavors in the vinaigrette.
After tossing the potatoes with the vinaigrette, add the other prepared ingredients and toss again.
Taste and add more vinaigrette until everything is well coated. The potatoes will absorb some of the vinaigrette and you don’t want things to be dry.
Taste again and adjust the salt if necessary.
