Fingerling Potatoes with Herb Vinaigrette


  • 2 pounds red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
  • Kosher salt
  • ¼ cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, minced (about 2 Tbsp)
  • 1 ½ teaspoons minced fresh thyme leaves
  • 1 Tbsp minced fresh basil leaves
  • + 5 more ingredients
    • 1 teaspoon minced fresh oregano leaves
    • ½ teaspoon of Dijon mustard
    • Pinch of sugar
    • Kosher salt and freshly ground black pepper
    • ¼ cup dry vermouth

Method 1 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 While potatoes are cooking, prepare the herb vinaigrette....

View full recipe at SpringPad


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