Potato Salad with Mustard Vinegrette

재료

4 lb fingerling or small boiling potatoes

2 tsp sugar

4 Tbsp white wine vinegar

1/3 Cup finely chopped shallot

2 Tbsp coarse grained Dijon mustard (not whole grain)

2 Tbsp vegetable oil

방향

Cover potatoes with salted cold water by 2 inches in a 5 to 6 quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.

While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.

When potatoes are just cool enough to handle, peel and cut diagonally into 1/2 inch thick slices, adding to vinegar mixture as sliced and tossing gently to combine.

Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.