French Potato Salad with White Wine and Celery Leaves

• 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

1. Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches.
2. 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.
3. Drain; let cool slightly.
4. Peel the potatoes, and cut into quarters or eighths.
5. Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar.
6. While still warm, add the potatoes to the bowl; season with salt and pepper.
7. Drizzle in the oil; toss to coat.
8. Sprinkle with the celery leaves, and serve immediately.

potatoes, salt, shallots, white wine, whitewine vinegar, freshly ground pepper, extravirgin olive oil, celery

Taken from www.epicurious.com/recipes/food/views/french-potato-salad-with-white-wine-and-celery-leaves-392409 (may not work)