Dressing the potatoes while warm helps them to soak up the tangy vinaigrette. A sprinkle of fresh herbs adds color and flavor.
Oxmoor House JANUARY 2006
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.
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