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Categories:
gold potatoes white wine vinegar coarse salt extra-virgin live oil chervil fresh chives fresh tarragon fresh ground pepper
Viewed: 33 - Published at: 5 years agoIngredients
- 2 lbs small yukon gold potatoes, halved if large (about 6 cups)
- 1 12 cups white wine vinegar
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin live oil
- 2 tablespoons chervil, leaves finely chopped
- 12 cup fresh chives, finely chopped
- 2 tablespoons fresh tarragon, finely chopped plus sprigs for garnish
- fresh ground pepper
Method
- Place potatoes in a saucepan, and cover with 2-inches of water.
- Bring to a boil; reduce heat and simmer until tender when pierced with the tip of a knife, 25-30 minutes.
- Drain.
- Whisk vinegar and salt in a bowl.
- Add oil in a slow, steady stream, whisking until emulsified.
- Add herbs and pepper.
- Add warm potatoes to vinaigrette, and toss.
- Garnish with tarragon sprigs.
