Ingredients
4
lb fingerling or small boiling potatoes
4
tbsp white-wine vinegar
1/3
cup finely chopped shallot
2
tbsp coarse-grained Dijon mustard (not whole-grain)
Directions
1.
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.
2.
While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
3.
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.
4.
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.
6.
° Potato salad can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir and season before serving.
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