Makes 8 servings
4 lb. Fingerling or Small Boiling Potatoes
2 tsp. Sugar
4 Tbs. White-wine Vinegar
1/3 Cup Shallot, finely chopped
3 Cloves Garlic, minced
2 Tbs. Coarse-grained Dijon Mustard
2 Tbs. Extra Virgin Olive Oil
ΒΌ Cup Chopped Fresh Dill, Oregano,
Parsley, Chives, or a combination of your favorites
METHOD:
Cover potatoes with cold salted water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
Whisk together shallot, garlic, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Mix in fresh herbs. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula. Can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir and season before serving.
