New Potatoes with Chervil Vinaigrettecomments (3) March 19th, 2009
1 lb. small new potatoes, scrubbed
3 Tbs. olive oil
1 Tbs. red wine or sherry vinegar
1/8 tsp. salt
1 Tbs. chopped shallots
1 Tbs. snipped chives
1 Tbs. chopped parsley
2 Tbs. chopped chervil
It’s important not to overcook the potatoes for this recipe; otherwise, they’ll start to flake apart as you toss them with the dressing. If you choose potatoes that are nearly the same size, they’ll be done at the same time. Depending on the moistness of the potatoes you use, they may not soak up all the dressing.
Boil the potatoes until just tender. This may take 10 minutes or 20, depending on size and freshness. Drain and set aside.
While the potatoes are cooling, whisk together the oil, vinegar, salt, pepper, and shallots. Taste for salt and correct if necessary. Set aside.
When the potatoes have cooled enough to handle, cut them in half into a bowl. Whisk the vinaigrette once more, and pour over the potatoes. Toss them gently until they are well coated. Just before serving sprinkle the chives, parsley, and chervil over, and toss again until the herbs are evenly distributed. Serve warm or at room temperature.
Recipe by Ruth Lively
from issue #24
posted in: herbs, potatoes, side dish