Fingerling Potatoes with Herb Vinaigrette

• Produce

  • 2 lbs Fingerling potatoes
  • 1 tsp Oregano, fresh leaves
  • 1/4 cup Parsley, fresh
  • 1/2 Red onion
  • 1 tsp Thyme, fresh leaves

• Condiments

  • 1/2 tsp Dijon mustard
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/4 cup Dry vermouth

Found on simplyrecipes.com

Description

Ingredients

• 2 pounds fingerling potatoes, or small new potatoes, scrubbed and halved
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• 1/2 teaspoon of Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 red onion, thinly sliced
• 1/4 cup dry vermouth
• 1/4 cup chopped fresh parsley

Directions

• 1 Cook the potatoes: Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes. 2 Make the vinaigrette: While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil. 3 Add red onions to vinaigrette: Place the sliced red onions in the bowl with the vinaigrette. This will quickly pickle the red onion slices. 4 Sprinkle strained potatoes with vermouth: Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth. 5 Toss with onions, parsley and vinaigrette: Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving. Serve slightly warm, room temperature, or chilled.