b'Ozette Potato SaladMARIA HINESServes 42 pounds Ozette potatoes1 tablespoon Dijon mustard1 tablespoon whole-grain mustardW cup apple cider vinegar or Pompeian Pomegranate Infused White Balsamic VinegarV cup mayonnaiseW cup finely chopped chivesW cup finely chopped parsleySalt and pepper to tasteV cup hazelnut oil, plus more as needed1 clove shallot, minced2 cloves garlic, mincedPut the potatoes in a large pot and add enough water to cover. Bring to a boil and let cook until theyre tender enough that you can easily pierce the flesh, but dont overcook. Drain, and let cool for about 15 minutes.In the meantime, create a seasoning mixture by combining the mustards, vinegar, mayonnaise, chives, parsley, salt and pepper to taste (you might need extra salt, because the potatoes will absorb it), and V cup hazelnut oil. Stir.Slice the potatoes into coins about W inch thick. Toss gently with the shallot, the garlic and the seasoning mixture. Taste, and adjust the seasoning as needed. Drizzle with additional hazelnut oil if the potatoes seem dry. Serve warm or at room temperature.CHEF STELLINOS SUGGESTED WINE PAIRING:Legaris VerdejoPound Cake (opposite page)Anna de Codornu Brut Ros85'