Potato Salad with Champagne Vinegar
1 lb. baby white potatoes
2 Tbsp. Seasons Champagne vinegar
1 tsp. Dijon mustard
1/4 cup plus 2 Tbsp. Seasons Gremolata Extra Virgin Olive oil
2 scallions, sliced
1/2 shallot, minced
Seasons Rosemary infused salt to taste
White pepper, to taste
In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain the potatoes, let them cool down then cut them in half or quarters.
In a bowl, whisk Seasons Champagne vinegar with the mustard. Gradually add the oil, whisking until emulsified. Add the scallions and the shallot and season the dressing with Rosemary sea salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.