Recipe information
Yield
serves 6
Ingredients
2
1/2 pounds Yukon Gold potatoes
Coarse salt
3
tablespoons roughly chopped shallots
2
tablespoons white wine
2
tablespoons white-wine vinegar
Freshly ground pepper
3
tablespoons extra-virgin olive oil
1
/3 cup loosely packed celery leaves from inner stalks, torn in half
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Preparation
Step 1
Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
Step 2
Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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