Ingredients
Yield: 4 servings
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2
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lb
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Yukon Gold potatoes, scrubbed
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1/3
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cups
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dry white wine
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½
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cups
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extra virgin olive oil
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1
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tablespoon
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minced shallot
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2/3
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cups
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chopped scallions
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some
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salt and pepper, to taste
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Posted by Irene on Apr 17, 2008
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Instructions
Boil the whole unpeeled potatoes in generously salted water until fork-tender, about 20 to 30 minutes, depending on size.
As soon as you can handle the potatoes, but while they're still warm, sliced them just under ½-inch thick. In a small saucepan over medium heat, boil the wine until it's reduced by half (if using vinegar, don't cook it).
Sprinkle the salt, pepper, and hot reduce wine (or the uncooked vinegar) over the warm potatoes, and toss gently.
Add the olive oil, tossing just until combined, and then add the shallots and scallions.
Taste and adjust seasonings.
Serve at room temperature.
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