POTATO SALAD

COOKING TIME: 20 MIN  

SERVES: 4   

DIFFICULTY: easy    

INGREDIENTS: 

450g fingerling potatoes, halved  

2 tablespoons dry white wine  

2 tablespoons Fontana FORMIELLO Organic White Wine Vinegar  

1/4 teaspoon granulated sugar  

3 tablespoons Coppola Colline Salernitane POD Extra Virgin Olive Oil  

3 tablespoons sliced scallions  

1 tablespoon minced shallots 

1½ tablespoons Dijon mustard  

1 tablespoon minced garlic  

2 teaspoons chopped chives  

1 teaspoon minced fresh tarragon  

Black pepper and salt, to taste  

METHOD:  

• Bring to the boil a pot with well-salted water and once it starts boiling add potatoes. Cook potatoes for about 10 minutes, or until tender. Drain and transfer them to a kitchen towel to dry.  

• In a medium bowl, mix together white wine vinegar, wine, shallot, mustard, garlic, sugar and ½ teaspoon of salt. Add the oil and season with pepper to taste. In the same bowl, add the potatoes and toss gently. Let the mixture rest for 5 minutes.   

• Before serving, stir in the scallions, the chives and the tarragon and season with salt and more vinegar.