Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)

  2. Coarse salt and ground pepper

  3. 1/4 cup olive oil

  4. 3 tablespoons Dijon mustard

  5. 2 tablespoons sherry vinegar

  6. 1 small shallot, minced (2 tablespoons)

  7. 3 tablespoons chopped fresh parsley

  8. 1 teaspoon chopped fresh thyme

  9. 1/4 small red onion, sliced

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

  2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature.


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