Finely dice the shallot
Wash and drain the potatoes. I love to use the tiny red, new potatoes I find at the farmer's market. If you can't find them, cut the potatoes into 1/4" pieces
Bring a large pot of water to a boil and add a tablespoon of salt
Add the potatoes to the boiling water and cook until just tender - between 6 and 10 minutes, depending on their sizes
Test the potatoes with a fork to see how they are doing. I start testing after about 5 minutes
Drain the potatoes and let them cool for about 10 minutes. You want them to still be warm, but not piping hot
Add the diced shallots and a pinch of the lemon zest to the warm potatoes
Add a couple of tablespoons of the vinaigrette to the warm potatoes - I usually start with a small amount and add to taste
Refrigerate the potato salad for 1-2 hours until nice and cold. Does anyone else use a plate instead of plastic wrap? I'm channeling my mother on this one!
Stir up the potato salad, add more dressing if needed and serve
It's light, full of flavor and the perfect accompaniment to all your summer favorites