New Potatoes with Chervil Vinaigrette

comments (3) March 19th, 2009

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Click To Enlarge Photo: Scott Phillips

1 lb. small new potatoes, scrubbed
3 Tbs. olive oil
1 Tbs. red wine or sherry vinegar
1/8 tsp. salt
1 pinch?pepper
1 Tbs. chopped shallots
1 Tbs. snipped chives
1 Tbs. chopped parsley
2 Tbs. chopped chervil

4 servings

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
December 1999
from issue #24

posted in: herbs, potatoes, side dish

Comments (3)

LottiePrado writes: wow this is very yummy
Posted: 6:11 am on October 17th
stevejon writes: Looks Delicious...
Posted: 4:56 am on February 9th
Lukewhite writes: Testy.....
Posted: 2:46 am on December 23rd
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