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French-Style Potato Salad
from the kitchen of Sharmagne Leland- St. John

2 lbs. Yukon Gold potatoes,
1 1/3 cups dry white wine
1/2 cup extra-virgin olive oil
3 minced shallots
2 cups chopped scallions, greens and all
Salt and white pepper to taste

Scrub the potatoes, but leave skins on.  Boil them whole in salted water until fork-tender, approximately a half an hour, depending on size. Drain and let cool slightly.  As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

Over medium heat, boil the wine in a small saucepan, until it's reduced by half.  Season with the salt, pepper, then pour over the potatoes. Add the olive oil, tossing just until combined. Add the shallots and scallions, tossing gently. Taste and adjust the seasonings. Serve at room temperature.

Yield 4 servings.


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