Recipe: New Potato Salad with Shallot Vinaigrette

NEW POTATO SALAD WITH SHALLOT VINAIGRETTE

1 1/2 pounds new potatoes, cut into bite-size pieces if needed
2 shallots, finely chopped (or 4 scallions, finely sliced)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and black pepper to taste

Place potatoes in large pan of cold water. Bring to boil. Lower heat and simmer until tender but still firm when pierced with tip of knife, 10 to 15 minutes. Drain.

Meanwhile, mix shallots, vinegar and oil until combined.

Add hot potatoes to the vinaigrette, toss gently and add salt and pepper to taste. Serve warm or at room temperature.

Serves 4
Source: Organic Cookbook by Renee Elliott and Eric Treuille