Fingerling Potatoes with Herb Vinaigrette

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 minced fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• 1/2 teaspoon of 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 chopped fresh parsley

Directions

1. Put the potatoes in a medium pot, then add enough cold water to cover them by about 1 inch. Bring the water to a boil, stir in 1 teaspoon of salt, then reduce the heat so the water simmers. Cook until a fork slides into the potatoes easily, about 6-8 minutes.
2. While the potatoes cook, mix the vinaigrette. In a medium bowl, whisk the lemon juice with the thyme, oregano, mustard, salt, pepper, and olive oil until combined.
3. Add the sliced red onions to the vinaigrette and stir them in. They will soften and take on a quick pickled edge while the potatoes finish cooking.
4. Drain the potatoes and transfer them to a large bowl. Pour the vermouth over the top and toss until the potatoes are coated. Set them aside for 1 minute so they can absorb it.
5. Add the onions, parsley, and herb vinaigrette to the potatoes, then toss carefully to combine. Let the salad stand for at least 10 minutes before serving. Serve slightly warm, at room temperature, or chilled.