Ingredients

serves 6

　　2 1/2 pounds Yukon Gold potatoes

　　Coarse salt

　　3 tablespoons roughly chopped shallots

　　2 tablespoons white wine

　　2 tablespoons white-wine vinegar

　　Freshly ground pepper

　　3 tablespoons extra-virgin olive oil

　　1/3 cup loosely packed celery leaves from inner stalks, torn in half

　　

Step 1

Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.

　　

Step 2

Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.