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Herbed Vinaigrette Potato Salad Recipe


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     Herbed Vinaigrette Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-5
Preptime   10 minutes

2 pounds small red potatoes, cut into bite sized pieces (somewhere between quarters and sixths)
1 small (5-ounce) white onion, halved
3 tablespoons white or golden balsamic vinegar
1 tablespoon cider vinegar
teaspoon Dijon mustard
teaspoon honey
cup olive oil
1 tablespoon minced shallots
1 clove garlic, minced
1 tablespoon chopped fresh chervil (I used oregano)
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
teaspoon salt, plus more to taste
teaspoon freshly ground pepper

Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, teaspoon of the salt, and pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes and toss to coat well. Season with salt and pepper to taste. Serve hot, at room temperature, or cold.

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