Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured Read More…
Ingredients:
2 1/2 pounds potatoes, scrubbed, cut into bite-size pieces 1/3 cup olive oil 1/3 cup finely chopped shallot 3 tablespoons champagne vinegar 1 tablespoon Dijon mustard 2 1/2 teaspoons kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup finely chopped fresh Italian parsley leaves 1/4 cup finely chopped fresh tarragon or dill leaves, or a combination
Preparation:
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes.
Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large, nonreactive bowl and set aside.
When the potatoes are ready, drain them and place in the bowl with the dressing.
Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed. Serve warm or at room temperature.