Soho Charcuterie Potato Salad With White Wine

• 3 lbs red new potatoes, washed
• 6 1/2 teaspoons salt, in all
• 3/4 teaspoon fresh ground black pepper
• 1 1/2 tablespoons sherry wine vinegar
• 2 tablespoons tarragon vinegar
• 1/4 cup dry white wine or 1/4 cup dry vermouth
• 1/3 cup fruity olive oil
• 2 tablespoons soy or walnut oil
• 1 tablespoon minced shallot
• 1/3 cup coarsely chopped scallion, white and green parts
• 1/3 cup loosely packed chopped herbs, dill, parsley, tarragon

1. In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
2. Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
3. Drain and rinse briefly under cool water for 1 minute.
4. While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
5. IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
6. Add the scallions and herbs after the salad has cooled or they will discolor.
7. Serve at room temperature or chilled.

red new potatoes, salt, fresh ground black pepper, sherry wine vinegar, tarragon vinegar, white wine, olive oil, soy, shallot, scallion, herbs

Taken from www.food.com/recipe/soho-charcuterie-potato-salad-with-white-wine-405872 (may not work)