The potatoes are marinated while still warm to tame the ‘cold potato’ flavor then tossed with a vinaigrette. Be sure to scrub the potatoes well before cooking to remove any grit.
3 lbs small red potatoes, scrubbed
3 TBS white wine vinegar
3 TBS extra-virgin olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tsp Dijon mustard
2 TBS snipped chives
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 40 minutes. Drain. Slice potatoes in half. Toss with 3 tablespoons white wine vinegar, 3 tablespoons olive oil, salt and pepper. Refrigerate for 30 minutes.
Whisk the dressing ingredients. Toss the potatoes with the dressing. Serves 4.