Serve warm or at room temperature.
2 pounds small new potatoes
2 Tbs dry white wine
1/8 cup chicken stock
3 Tbs tarragon vinegar or white wine vinegar
2 tsp Dijon mustard
2 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1/3 cup olive oil
1/4 cup minced green onions, white and green parts
2 Tbs fresh dill, minced
1 Tbs fresh thyme, minced
2 Tbs Italian parsley, minced
2 Tbs fresh Mexican mint marigold leaves, minced
Cook potatoes in a large pot of boiling salted water for 20 to 30 minutes, until just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half, or quarter if potatoes are larger, and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the fluids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add this vinaigrette to the potatoes. Add the onions, dill, thyme, parsley, Mexican mint marigold, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
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