Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
- 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
1 Cook the potatoes: 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 Make the vinaigrette: While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.
3 Add red onions to vinaigrette: Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.
4 Sprinkle strained potatoes with vermouth: Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.
5 Toss with onions, parsley and vinaigrette: Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.
Serve slightly warm, room temperature, or chilled.