Potatoes with basic vinegarette

One of the countless times that I had to take a side dish to a dinner party, I needed a quick, easy, and goes-with-everything type of dish. I had a bag of gourmet potatoes (which, by the way, I bought solely for the fact that it had purple potatoes in it—interesting!). I used a simple salad vinegarette recipe which I tweaked a little by substituting garlic instead of shallots, and added some fresh herbs to the dish. You can increase/decrease the amount of garlic as you wish, or fresh herbs. The amount of dressing is enough for 8-10 gourmet potatoes.

The dressing

  • 1/2 cup of extra virgin olive oil
  • 3-4 large cloves of garlic (mashed)
  • 1 tablespoon yellow mustard
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup loosely packed parsley (chopped)
  • 3/4 cup chives (chopped) (green onions can be substituted, omit the white parts)
  • Salt and pepper to taste

1. Boil the potatoes until they are done but still slightly firm to cut.

2. Cut potatoes into big chunks, toss with salt and pepper.

3. In a bowl, mix the first 5 ingredients to combine.

4. Add the parsley and chives into the dressing and mix it together to coat the herbs.

5. Combine the potatoes and the dressing for about an hour before serving.

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