Dressing the potatoes while warm helps them to soak up the tangy vinaigrette. A sprinkle of fresh herbs adds color and flavor.
11 medium red potatoes (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallots
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
How to Make It
Cut each potato in half lengthwise; quarter each potato half. Steam potatoes, covered, 13 to 15 minutes or until tender.
While potatoes cook, combine oil and next 5 ingredients in a large bowl; stir well. Drain potatoes. Add warm potatoes to bowl; toss gently to coat. Sprinkle with parsley, chives, and tarragon just before serving. Serve warm or at room temperature.