Pommes de terre et herbes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 g of firm potatoes (yellow or red varieties)
02 -
½ teaspoon of salt
→ Shallot Dressing
03 -
2 tablespoons of red or white wine vinegar
04 -
1 teaspoon of Dijon mustard
05 -
¼ teaspoon of salt
06 -
6 tablespoons of extra virgin olive oil
07 -
A pinch of freshly ground black pepper
08 -
1 small minced shallot (about 2 tablespoons)
→ Fresh Herbs
09 -
1 tablespoon of chopped parsley
10 -
1 tablespoon of chopped tarragon
11 -
1 tablespoon of snipped chives
# Instructions:
01 -
Rinse the potatoes thoroughly and cut them into even chunks around 2.5 cm. Put them in a large pot, top with cold water, sprinkle in a bit of salt.
02 -
Bring everything to a boil over medium-high heat, then lower the heat and let it gently cook for about 10 minutes. Poke them with a knife to check if they're done.
03 -
While the potatoes cook, gather all the dressing ingredients (except the shallot) in a jar with a lid. Close it up and shake well until combined.
04 -
Drain the cooked potatoes and spread them out on a baking tray. Drizzle 3 tablespoons of the dressing on top, toss them gently, and set aside to cool a bit.
05 -
Stir the minced shallot into the leftover dressing. Move the potatoes into a large mixing bowl, pour over the shallot dressing, and mix in the fresh herbs. Toss gently until everything's coated.
# Notes:
01 -
Stick to fresh herbs only, skip the dried ones
02 -
Keeps fresh in the fridge for up to 4 days
03 -
Best served at room temperature