Champagne and Merlot Potato Salad | The Little Shop of Olive Oils

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


  • 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

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