1/2 cup Olive Oil
10 small Organic Red Potatoes sliced 1\4" thick
1/2 cup Shallots minced
2 tablespoons Red Peppers diced
1 To Your Taste Salt
1 To Your Taste Black Pepper
2 tablespoons Champagne Vinegar
1/2 cup Chervil
In a small saucepan of boiling, salted, water boil the potatoes until just tender.
Meanwhile, heat oil in a small sauté pan.
Add shallots and red pepper, and cook for 3 minutes.
Season with salt and pepper. Transfer to a mixing bowl.
When potatoes are just tender, drain and add them to bowl along with shallots.
Add vinegar, and toss to coat.
Cool salad to room temperature and add chervil. Adjust seasonings.