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Topped with crispy shallots and dressed with red wine vinaigrette, this potato salad is destined for picnics and patio tables though it also lends that summery feel to a weeknight dinner. Scatter the shallots so each scoop includes them or serve on the side and allow everyone to top their own portion. The method for making the crispy shallots is simple and reliable, requiring mainly a watchful eye so they are removed when sweet and golden. A combination of petite yellow and red potatoes mix with roasted bell pepper and plenty of herbs to keep the flavor bright. For the best homemade potato salad, I pick small baby potatoes, peewee if available, then halve them to make the perfect bite. Small pieces add texture to the salad, and their delicate skins lend even more flavor. Ingredients 2 pounds baby potatoes3 tablespoons red wine vinegar2 teaspoons whole grain Dijon mustard cup extra-virgin olive oil teaspoon kosher saltFreshly cracked black pepper1 sweet bell pepper (any color other than green)2 large shallotsNeutral oil such as vegetable oil for cooking shallots cup combined chopped fresh dill and parsley plus extra as desired How to Prepare the Potatoes This recipe can be made as a red skin potato salad or exclusively filled with baby gold potatoes, but whenever possible, I combine varieties

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