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Baby Potato Salad with Mixed Fresh Herbs
- 2 lbs fingerling or other small potatoes
- 7 Tbsp olive oil
- 2 Tbsp finely chopped red onion
- 1 garlic clove, minced
- 1 Tbsp Dijon mustard
- 2-3 Tbsp red wine vinegar
- 1/3 cup mixed chopped fresh herbs: such as flatleaf parsley, tarragon, basil, mint, chervil, and/or chives
- Salt and freshly ground black pepper, to taste
Place potatoes in a medium saucepan, cover with salted water, and bring to a boil. Simmer until potatoes are tender. While potatoes are cooking, heat 4 Tbsp olive oil in saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is translucent. Remove from heat and whisk in mustard and 2 Tbsp of vinegar, then whisk in remaining 3 Tbsp of oil. Add herbs and stir to combine. Season to taste with salt and pepper. Taste dressing and add additional vinegar if needed. Drain cooked potatoes, cut into bite-size pieces, and place in a large bowl. Add warm dressing and toss to combine. Serve warm or at room temperature.
