to cook that many potatoes!
this recipe uses shallots instead of onions, and i really like the flavor they add. you can sub onions if you don’t have shallots, but they will have a bit of a sharper flavor.
while the potatoes are cooking, you mix up the shallots with some white wine vinegar, some salt and some pepper.
you tear up some fresh mint.
when your potatoes are done, the skin will be a little cracked, like you see here, and they will be fork tender. if they get over-cooked, they will be hard to chop and you may end up just mashing them. which is perfectly acceptable, just not quite as pretty.
once 