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.