Champagne and Merlot Potato Salad

• 2 pounds Yukon Gold potatoes (peeled and diced, about 5 cups)
• 1/2 cup mayonnaise (or home made aioli…

  get the recipe)

• 2 Tablespoons of Extra Virgin Olive Oil
• 1/4 Cup Champagne vinegar
• 1 teaspoon Merlot Sea salt
• 1/4 teaspoon black pepper

 Directions:

• 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