2 pounds NY 118 potatoes (or substitute any small or even tiny freshly dug new potatoes)
4 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
1 garlic clove, minced
1 1/2 teaspoons Dijon mustard
1/2 teaspoon red-wine vinegar
1/3 cup mixed chopped fresh herbs, such as flat-leaf parsley, tarragon,
oregano, basil, mint, chervil, summer savory, and/or chives
Fine sea salt and coarsely ground black pepper to taste
Place potatoes in a medium saucepan, cover with water, and bring to a
boil. Cook until potatoes are tender but not falling apart, about 15 to
20 minutes (or about 8 minutes if you’re using very small potatoes).
While potatoes are cooking, heat three tablespoons olive oil in
saucepan over medium heat. (1) Add onion and garlic
and cook, stirring occasionally, until onion is translucent, about 5
minutes. Remove from heat and whisk in mustard and vinegar, then whisk
in remaining tablespoon oil to combine. Add herbs and stir to combine.
Season to taste with salt and pepper. (2) Drain cooked potatoes, cut into bite-size pieces, and place in a large bowl. (3) Add warm dressing and toss to combine. Season as needed with salt and pepper, and serve warm or at room temperature.