FINGERLING POTATOES WITH HERB VINAIGRETTE

By curly

Ingredients

• 2 pounds fingerling potatoes, or small new potatoes, scrubbed and halved
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• 1/2 teaspoon of Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 red onion, thinly sliced
• 1/4 cup dry vermouth
• 1/4 cup chopped fresh parsley

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from simplyrecipes.com

Preparation

Step 1

Serves 6-8

Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.

2 Make the vinaigrette:

While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.

3 Add red onions to vinaigrette:

Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.

Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.

Serve slightly warm, room temperature, or chilled.