Champagne and Merlot Potato Salad
- 2 pounds Yukon Gold potatoes (peeled and diced, about 5 cups)
- 1/2 cup mayonnaise (or home made aioli…
- 2 Tablespoons of Extra Virgin Olive Oil
- 1/4 Cup Champagne vinegar
- 1 teaspoon Merlot Sea salt
- 1/4 teaspoon black pepper
- Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat.
- Cook 13 to 15 minutes or until potatoes are tender. Drain.
- In a large bowl combine mayonnaise, vinegar, salt and pepper.
- Add potatoes
- Toss to coat thoroughly
- Sprinkle with Salt