1poundpurple potatoesDo not use purple sweet potatoes
2tablespoonsdry white wine Or use vegetable broth
2tablespoonswhite wine vinegar
¼cupdiced green onions or chives
torn fresh green herbs (such as basil or parsley), optional
Bring a large pot of heavily salted water to a boil. Scrub potatoes. Cut potatoes into slices about ¼-inch thick.Add potatoes to the boiling water, and boil until tender when pierced with a fork, about 8-10 minutes. Take care to remove them when they are just tender: if you over cook the potatoes they may fall apart in the salad.
Drain potatoes and return them to the pot (off-heat).Drizzle white wine over the potatoes and gently stir. Cover the pot for about 2 minutes, or until the potatoes have absorbed the wine.
In a separate small bowl, whisk together the vinegar, mustard and sea salt.Add the oil drop by drop, whisking constantly as you pour.Gradually adding the oil will help emulsify the dressing, making it creamy instead of greasy. Avoid adding all the oil at once.
Pour dressing over the potatoes and toss gently to blend. Add the green onions or chives and toss again. Optionally, add fresh herbs.Serve salad warm or cold. Store leftovers in the fridge and eat within 3-4 days.