Wilson loves potatoes and this recipe is one of his favorites.  Typically we enjoy it warm, right after preparation.  If I have to refrigerate this dish, I let it come to room temperature or warm it slightly in the microwave before serving.  What I appreciate about this potato dish is how healthy it is compared to a traditional potato salad made with mayonnaise. 

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Dilled Fingerling Potatoes

1 lb. fingerling potatoes, warm

4 tablespoons white wine vinegar (divided)

½ teaspoon sea salt

½ teaspoon pepper

1 tablespoon Dijon mustard

2 tablespoons shallots, minced

6 tablespoons extra virgin olive oil

2 tablespoons parsley, minced

1 tablespoon dill, minced

Boil fingerling potatoes in very salty water until tender. Slice potatoes in half the long way and layer them in a large bowl. Sprinkle them with 2 Tablespoons of the vinegar* and salt and pepper as you layer. Let stand at room temperature.

Meanwhile, whisk remaining 2 Tablespoons of vinegar, mustard and shallots together in a small bowl. Whisk in oil until you reach a slight emulsification. Pour over potatoes and toss lightly to coat.  Stir in parsley and dill.

Can be served chilled, room temperature or warmed. 

*A hot/warm potato will soak up the vinegar, which results in a flavorful dish.  If you skipped this step and just poured the completed vinaigrette over the potatoes, the oil would prevent the vinegar from being absorbed into the potato.