WITH ORGANIC WHITE VINEGAR
COOKING TIME: 20 MIN
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
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.