Ingredients
- 2 1/2 pounds potatoes (new red potatoes, golf-ball-sized, skins scrubbed)
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 small red onion, chopped
- 3 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons kosher salt (plus more as needed)
- Freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped (Italian parsley)
- 1/4 cup fresh tarragon, finely chopped (or dill leaves, or a combination)
How to Make
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Step 1: 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.
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Step 2: Meanwhile in a large bowl, whisk the oil, minced garlic, red onion, vinegar, mustard, 1 teaspoon kosher salt and pepper to your taste; set aside.
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Step 3: When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds 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.
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Step 4: Serve warm or at room temperature.
We hope you enjoy this recipe!
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