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Fingerling Potatoes with Herb Vinaigrette
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Tender fingerling potatoes with vermouth, red onions, parsley, and herb dressing.
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 fresh thyme leaves, minced
  • 1 teaspoon fresh oregano leaves, minced
  • 1/2 teaspoon 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 fresh parsley, chopped
Instructions:
  • To cook the potatoes, put them in a medium pot and cover with cold water. Bring to a gentle boil, add a teaspoon of salt, then reduce heat to a simmer. Cook until the potatoes are easily pierced with a fork, for about 6-8 minutes.
  • Prepare the herb vinaigrette by whisking together lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil in a medium bowl while the potatoes cook.
  • Combine the sliced red onions with the vinaigrette in a bowl to create a quick pickling effect.
  • Once strained, place the potatoes in a large bowl and generously sprinkle with vermouth. Toss to evenly coat and let sit for one minute to absorb the flavors.
  • Combine potatoes, onions, parsley, and herb vinaigrette: Mix the potatoes with onions, parsley, and vinaigrette. Allow to marinate for 10 minutes. Serve warm, room temperature, or chilled.

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