Ingredients:
- 2 lbs (1 kg) Baby New Potatoes
- 3 Tbsp Kosher Salt (for boiling water)
- ½ cup Extra Virgin Olive Oil
- ¼ cup White Wine Vinegar
- 1 Tbsp Dijon Mustard
- 1 Tbsp Fresh Lemon Juice
- ¼ cup Finely Diced Shallot or Red Onion
- 2 Tbsp Capers (drained, rinsed)
- Fine Sea Salt & Black Pepper, to taste
- ½ cup Fresh Flat-Leaf Parsley (packed, finely chopped)
- ¼ cup Fresh Dill (packed, finely chopped)
- ¼ cup Fresh Chives (packed, snipped)
Instructions:
- Wash the baby potatoes thoroughly. If they are larger than golf balls, cut them in half or quarters to ensure even cooking. Keep them relatively chunky.
- Fill a large stockpot with water and add the 3 Tbsp of Kosher Salt. Bring the water to a rolling boil.
- Add the prepared potatoes to the boiling water. Reduce heat slightly and boil gently until fork-tender but not mushy (about 20–25 minutes).
- Drain the potatoes immediately in a colander. Let them steam dry for about 5 minutes until they are still quite warm to the touch, but not piping hot.
- In a medium bowl, whisk together the White Wine Vinegar, Dijon Mustard, and Lemon Juice until combined.
- Slowly drizzle in the Olive Oil while continuously whisking vigorously until the dressing slightly thickens (emulsifies). Season generously with salt and pepper.
- Stir in the finely diced Shallot/Red Onion and the Capers.
- Place the warm, drained potatoes into a large mixing bowl. Pour about two-thirds of the vinaigrette over the potatoes. Gently toss or fold the mixture until the potatoes are thoroughly coated (dressing while warm is crucial for flavor absorption).
- Once the potatoes have cooled down slightly, gently fold in all the chopped fresh herbs (Parsley, Dill, Chives). Add the remaining vinaigrette if the salad looks dry.
- Cover the salad and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to deepen and marry.
- Just before serving, remove the salad from the fridge. Taste and adjust seasoning with extra salt, pepper, or a final squeeze of lemon juice if needed.