COOKING TIME: 20 minutes
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
Sea Salt, to season
Black pepper, to season
• 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.