Ingredients
- 3 lbs small red potatoes, scrubbed and rinsed
- Salt
- 1/2 cup olive oil
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp mustard – spicy brown
- 3 cloves garlic, minced (1 Tbsp)
- 1/2 tsp freshly ground black pepper
- 1/3 cup finely chopped fresh parsley
- 2 1/2 Tbsp chopped fresh chives
- 1 Tbsp finely chopped fresh thyme
- ½ sweet onion – cut in half then sliced thin
Instructions
- Place potatoes in a large pot and cover with water by an inch or two. Season water with salt.
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (they should pierce easily with a knife, but you also don’t want them really tender/mushy).
- Drain potatoes and let cool slightly, about 10 minutes.
- While potatoes are cooking prepare the dressing – in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
- Let mixture rest, now take your potatoes and dice into small even size chunks (about 1-inch). Then once potatoes are ready, place cut potatoes into a large mixing bowl.
- Pour dressing over top and gently toss just a few times to coat. Top with sweet onion and serve warm or chilled.
