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Euro-Chic Potato Salad
Potato salad doesn’t have to be the salmonella-fest that it tends to be at your usual All-American picnic. This version calls for simply steaming quartered potatoes until soft (red, golden or purple work best) along with a veggie or two (I used green beans) and tossing in a shallot vinaigrette, recipe for the vinaigrette is below.
Shallot Vinaigrette (may use on many variaties of salads or for bread dipping): Dice a shallot very fine (or use food processor) and saute in 1 part olive oil until soft. Whisk with a bit of mustard, a pinch of salt and 1 part balsamic vinegar until emulsified.
