I found this recipe in the June 2002 issue of Gourmet. I made it this evening and it's very tasty indeed. I've been rounding up recipes for potato salads that don't contain mayonnaise so I was pleased to find this one. It will surely be repeated several times over the summer
Potato Salad with Mustard Vinaigrette
4 lbs fingerling or small boiling potatoes
2 tsp sugar
4 TBS white wine vinegar
1/3 cup finely chopped shallot
2 TBS coarse-grained Dijon mustard (not whole-grain)
2 TBS vegetable oil
1. Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender (20 to 25 mins). Drain in a colander and cool slightly.
2. While potatoes are simmering, whisk together sugar and 3 TBS vinegar in a large bowl until sugar is dissolved.
3. When potatoes are just cool enough to handle, peel and cut diagonally into 1/2 inch thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
4. Whisk together shallot, mustard and remining TBS vinegar in a small bowl, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.
5. Potato salad can be made 1 day ahead and shilled, covered. Bring to room temperature, then stir and season before serving.
Note: I just used small red and white potatoes (not fingerlings or baby new potatoes). Rather than boiling them I decided to cut them into 1" chunks, toss with olive oil, and roast them in the oven (450 degrees for 25-30 mins). This method seemed easier to me and the result was delicious.