Ingredients
8 baby Yukon Gold potatoes (10 ounces), halved
Coarse salt and freshly ground pepper
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1 head frisee, trimmed
4 fresh chives, cut into 1-inch pieces (2 tablespoons)
Preparation
Place potatoes in a medium pot of salted water. Bring toa boil. Reduce heat, and simmer until potatoes are forktender, 10 to 15 minutes. Drain. Meanwhile, whisk togethervinegar, shallot, and mustard. Pour in oil in a slow, steadystream, whisking constantly until emulsified. Season withsalt and pepper.
Toss warm potatoes with three-quarters of the vinaigrette,and let stand for 30 minutes.
Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.
