DILLED FINGERLING POTATOES

By:


Cook potatoes; hold warm; slice potatoes in half and layer them in a large bowl, sprinkling them with ½ the vinegar and salt and pepper as you layer; let stand at room temperature. Meanwhile, whisk remaining vinegar, mustard, and shallots together in a small bowl; whisk in oil until you reach a slight emulsification; pour over potatoes and toss lightly to coat; refrigerate for service. At service, stir in parsley and dill; adjust seasonings.


TO RECIPES

printable page